Sheetpan Roasted Salmon Niçoise Salad

MUSTARD-GLAZED

This recipe is adapted from the one on the New York Times website.

Ingredients

1/2 lb baby Yukon Gold potatoes, halved
1 Tbl extra-virgin olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 large eggs
1 Tbl red-wine vinegar
1 tsp Dijon mustard
1 clove minced garlic
1 small anchovy fillet, minced
4 oz green beans, trimmed
2/3 cups cherry tomatoes, sliced in half
1 ear of corn, kernels removed
1/4 cup pitted olives, preferably Niçoise or Kalamata
4 oz center-cut, skin-on salmon fillets or steak
3 oz tender salad greens, like baby red and green leaf lettuce
1 cup mung bean sprouts

Method

  1. Heat the oven to 400° F. and place a rack near the top of the oven.

Make the Salmon Niçoise Salad dressing

  1. In a large bowl, whisk together the vinegar, 1/2 tsp Dijon mustard, the garlic, anchovy, 1/4 tsp salt and 1/4 tsp pepper.
  2. Slowly whisk in 2 Tbl olive oil.
  3. Set aside.

Boil the Eggs

  1. Fill a medium saucepan with water and bring to a boil.
  2. Add the eggs and cook over medium heat for 6 minutes. (If eggs are cold from the fridge, cook an additional minute.)
  3. Remove eggs, and when cool enough to handle, peel and quarter.

Roast the potatoes

  1. Place the potatoes on a sheet pan.
  2. Add 1/2 Tbl olive oil, 1/4 tsp salt and 1/4 tsp pepper and toss.
  3. Arrange potatoes cut side down.
  4. Roast for 20 minutes.

Add veggies and Salmon

  1. In a large bowl, combine green beans, tomatoes, corn and olives with 1 Tbl olive oil and 1/4 tsp salt. Toss.
  2. Spread out on sheetpan with potatoes.
  3. Create a space in the center by moving vegetables to the sides.
  4. Pat salmon dry with a paper towel.
  5. Place, skin-side down, in the center of the sheet pan.
  6. Brush fish with remaining 1/2 Tbl olive oil and 1/2 tsp Dijon mustard, and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
  7. Roast on the top rack in the oven for 10 minutes.
  8. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon.

Assemble

  1. Gently toss the greens with the dressing in a large bowl.
  2. Place greens on two plates and top with salmon.
  3. Arrange the roasted vegetables and eggs around them.
  4. Sprinkle with salt, top with mung bean sprouts and serve.

This Salmon Niçoise Salad recipe serves 2.
Approximately 559 calories per serving.

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