Sheet-Pan Roasted Salmon Niçoise Salad

By Lidey Heuck

Sheet-Pan Roasted Salmon Niçoise Salad
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Rating
5(2,380)
Comments
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Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner — fit for company and easy enough for a weeknight.

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Ingredients

Yield:4 servings
  • 1pound baby Yukon Gold potatoes, halved
  • 8tablespoons extra-virgin olive oil
  • 2teaspoons kosher salt, plus more to taste
  • 1¼teaspoons black pepper
  • 2large eggs
  • 2tablespoons red-wine vinegar
  • 2teaspoons Dijon mustard
  • 1teaspoon minced garlic (about 1 clove)
  • 1anchovy fillet, minced (optional)
  • 6ounces haricots verts or green beans, trimmed
  • 1½cups cherry tomatoes
  • ½cup pitted olives, preferably Niçoise or Kalamata
  • 4(6-ounce) center-cut, skin-on salmon fillets
  • 5ounces tender salad greens, like baby red and green leaf lettuce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

773 calories; 55 grams fat; 10 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 10 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 43 grams protein; 1182 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.

  2. Step 2

    While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.

  3. Step 3

    Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), ½ teaspoon salt and ½ teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.

  4. Step 4

    Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and ½ teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.

  5. Step 5

    Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.

  6. Step 6

    Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.

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Ratings

5 out of 5
2,380 user ratings
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Comments

Nancy

Delicious overall, but a similar result possible with less oil. I don’t find tossing things in oil on a sheet pan effective for the desired result. Instead, toss the potatoes with oil in a bowl. Roast as directed. Then toss the haricots verts, tomatoes and olives in the same bowl with just 1 Tbsp oil. Add to baking sheet, then create the space for the salmon. Tossing in a bowl instead of on the sheet pan makes sure everything is well seasoned. A bowl to clean, yes. But worth the flavouring.

Moi

The one thing I never liked about Nicoise salads, authentic or otherwise, is how oily they are. I cut down the oil by half in the dressing since there is plenty on the roasted veggies that are mixed in and removed the oil on the salmon which has loads of it's own oil. It was still delicious, even getting the approval my French husband.

Amy

This recipe is a keeper. Made the dish nearly as written, only have a few notes: I had thick cuts of salmon, so I pan seared the filets skin side down for a few minutes before starting Step 4. I also doubled the dijon glaze, and I’m glad I did; liked the pronounced flavor. For the veggies I didn’t mix in the olives with the olive oil/salt, rather added in by themselves. All other timing/measurements suited my cooking tools/taste. Dinner guests loved the meal, looking forward to making again.

Dawn

cut the oil used in baking almost in half and was still very delicious.

My Body Is PURRING

I made the dressing and added to taste to massaged kale instead of lettuce. The kale fared exemplary with the warm salmon and veggies. And i did add a bit of hard cheese to the last few minutes for that extra crispy goodness

amanda

Fantastic recipe! I prefer steaming the green beans and keeping the tomatoes/olives raw.

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