Sheet-Pan Roasted Salmon Niçoise Salad

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.