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Description
A simple and flavorful sheet pan dinner inspired by Niçoise salad, featuring salmon, potatoes, green beans, olives, and eggs.
Ingredients
- 1.5 lbs salmon fillet
- 1 lb baby potatoes, halved
- 1 lb green beans, trimmed
- 1/2 cup Kalamata olives, pitted
- 4 large eggs
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a large baking sheet.
- Roast the potatoes for 15 minutes.
- Add the green beans and olives to the baking sheet with the potatoes. Drizzle with the remaining 1 tablespoon of olive oil, salt, and pepper. Toss to combine.
- Roast for another 10 minutes.
- Push the vegetables to one side of the baking sheet. Place the salmon fillet on the empty side. Season the salmon with salt and pepper.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, hard-boil the eggs. Once cooked, peel and halve them.
- In a small bowl, whisk together the Dijon mustard and lemon juice. Season with salt and pepper.
- Once the salmon and vegetables are cooked, remove the baking sheet from the oven. Arrange the halved eggs on the sheet pan. Drizzle the lemon-Dijon dressing over the salmon and vegetables.
- Serve immediately.
Notes
- For crispier potatoes, you can roast them for an additional 5-10 minutes before adding the green beans and olives.
- Adjust cooking time for salmon based on thickness.
- Feel free to add cherry tomatoes or capers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American