Roasted Salmon Niçoise Salad

For the hot ingredients:
  • ½ pound young potatoes, quartered
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon fresh ground black pepper, divided
  • 2 salmon filets, skin on
  • 2 tablespoons butter or butter substitute, melted
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • ½ pound green beans, trimmed
For the cold ingredients:
  • 8 ounces mixed greens
  • 2 hard boiled eggs, peeled and chopped
  • 6 ounces cherry tomatoes, halved
  • ½ cup kalamata olives
For the dressing:
  • ½ cup rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon prepared Dijon-style mustard
  • ½ teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 1 cup olive oil

Preheat the oven to 400°F.

Toss together the potatoes with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them out in an even layer on a large rimmed baking sheet. Roast the potatoes for 13 to 15 minutes, or until just tender and starting to brown a bit.

Remove the sheet pan from the oven; push the potatoes to one side of the sheet pan and arrange the salmon fillets down the center.

Melt the butter or substitute in a small mixing bowl and whisk in the garlic, lemon juice, and brown sugar. Remove 1 tablespoon of the butter-garlic mix and set it aside. Rub the salmon evenly with the remaining butter mixture. Add the green beans to the other side of the pan and toss them with the reserved melted butter mix.

Season everything with the remaining salt and pepper.

Return the sheet pan to the oven and continue baking for 10 minutes, or until the potatoes are golden and fork-tender and salmon is cooked through. If you want extra browning on top of the salmon, put the sheet pan under the broiler for the last 2 to 3 minutes of roasting.

While the salmon and vegetables are roasting, assemble the salad plates by arranging greens on serving plates and adding chopped egg, sliced cherry tomatoes, and kalamata olives. Set aside until the salmon and vegetables are done roasting and then add those to the serving plates as well.

You can also make the dressing while the roasting is happening. Combine all of the ingredients for the dressing in a resealable jar. Add the lid and shake it vigorously to combine. Drizzle the dressing over the hot and cold salad ingredients and serve immediately.

  • Yields: 2 main dish servings
  • Preparation Time: 40-50 minutes