Sheet Pan Salmon Salad Nicoise

August 02, 2024

Recipe source:

https://joybauer.com/healthy-recipes/sheet-pan-salmon-nicoise-salad/

This dish combines the best of both worlds: the simplicity of sheet-pan cooking and the vibrant, fresh flavors of a classic Nicoise salad—with a few tasty twists!

servings: 4 SERVINGS

prep time: 10 MINUTES

total time: 55 MINUTES

INGREDIENTS

For the salad

1 pound red baby potatoes, sliced in half
¾ to 1 pound fresh green beans, trimmed
2 cups cherry tomatoes, sliced in half
4 (4-ounce) salmon filets, skin off
14 ounces (about 1¾ cups) quartered artichoke hearts, frozen, thawed or canned, drained*
4 hard-boiled eggs, sliced in half
¼ cup olive oil or avocado oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
4 to 8 cups leafy lettuce greens
Kalamata olives or Niçoise olives, pitted, optional
Fresh herbs, optional garnish

For the Honey Mustard Vinaigrette (makes 1 cup)

⅔ cup extra virgin olive oil
¼ cup white wine vinegar
2 to 4 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon garlic powder
½ teaspoon kosher salt
Ground black pepper, to taste

INSTRUCTIONS

To Roast Vegetables and Salmon

Preheat the oven to 400℉ (200℃).
Using a large 13 x 18-inch baking sheet, visually divide it into three even sections. Drizzle 1 to 2 teaspoons of oil on the first section. Add the sliced red potatoes, spreading them out in the oiled section. Drizzle another teaspoon of oil over the tops, followed by ¼ teaspoon each of salt, pepper, and garlic powder. Roast in the oven for 15 minutes.
After 15 minutes, remove the potatoes from the oven. In the second section, repeat the oil and seasoning routine with the green beans. In the third section, do the same with the cherry tomatoes. Place the baking sheet back in the oven for another 15 minutes.
Remove from the oven. Nestle the salmon filets between the roasted veggies, spreading the veggies over to ensure the salmon flesh is touching the baking sheet. Drizzle 1 to 2 teaspoons of oil over the filets, followed by a sprinkling of salt and pepper. Then mist the entire tray with oil spray to ensure it’s nicely spritzed and ready for the final roast. Place back in the oven for about 12 minutes, depending on your preferred salmon doneness.
Remove from the oven and either build your salads with warm salmon and veggies or cover and place in the fridge to chill before building.

To Make the Dressing

Add all the dressing ingredients into a bowl or mason jar and mix until emulsified and smooth. Season with extra salt, pepper, and mustard to taste.

To Build the Salads

Add 1 to 2 handfuls of leafy greens to each bowl. Place a salmon filet on top and surround it with roasted potatoes, green beans, tomatoes, sliced hard-boiled eggs, artichoke hearts, and optional olives. Pour dressing over the top, garnish with optional fresh herbs and dig in!