Sheet Pan Salmon Niçoise Salad Recipe
Ingredients
- Sheet Pan
- 1/2 lb yellow fingerling potatoes, halved
- 1 tablespoon avocado or olive oil
- pinch of sea salt & pepper
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1lb raw green beans (haricot verts)
- 1 pint (10oz) cherry tomatoes
- 20 oz (four 5oz) salmon filets, wild and center-cut is recommended but get what’s available
- swap: use canned wild salmon but add at the end without roasting
- pinch of sea salt & pepper
- Salad
- 6 cups red or green lettuce, chopped
- 1/3 cup kalamata olives, chopped or in pieces
- 4 whole eggs
- Dressing
- 2 garlic cloves
- 1/4 cup olive oil
- 4 anchovies in oil, drained and chopped
- zest from 1 lemon
- juice from 1.5 lemons
- 4 tablespoons dijon mustard
- 2 tablespoons white vinegar (or more if desired)
- cracked pepper to taste
Steps
Step 1
Set oven to 420F / 216C. Drizzle avocado oil on the potatoes, then season with garlic, onion sea salt & pepper, then toss together ensuring every potato has oiled and seasoned.
Then place the potatoes potatoes face down in an UNLINED baking tray. Roast for 15 – 20 minutes, or until the edges/face of the potatoes have browned and the potato is tender.
After roasting, set aside to add the remaining ingredients.
Step 2
Add the green beans and cherry tomatoes to the sheet pan, spray with a bit more oil, add another pinch of sea salt & pepper, then gently toss everything together. Arrange the veggies on the sheet pan along the outer edges in order to create space in the middle for the salmon.
Season the salmon with sea salt & pepper then place in the middle of the baking tray.
Note: I recommend cooking the salmon with the skin on. The fatty skin acts as a barrier between the hot metal pan and the lean salmon flesh, which will lessen the risk of overcooking the salmon and having the white stuff – albumin – ooze out the salmon indicating it may be overcooked.
Roast for 10 – 12 minutes, then broil for 2 – 3 minutes in order to further brown/sear the salmon and veggies.
Step 3
Whisk together the ingredients for the dressing until emulsified (iei, it looks kinda creamy), season to taste then set aside. Add more lemon juice and/or water if you need more liquid.
Chop lettuce to prep the salad.
Boil eggs. I like a medium soft boiled egg so I boiled mine for 5 minutes, then immediately plunged them into a bowl of ice to stop them from cooking. If you like a firmer yolk, just boil for 8 minutes.
Step 4
Bring everything together and enjoy with dressing!
