Sheet Pan Salmon Salad Niçoise
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!
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!
Notes
• Canned artichoke hearts tend to be high in sodium. You can remove a lot of the salt by adding your chokes to a colander and rinsing in the sink under cold water. Drain and pat them dry. Alternatively, you can buy frozen artichoke hearts (which have minimal salt) and let thaw on the counter.
• Add 80 calories per tablespoon of dressing.
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• Similarly, if you're dairy-free, check the ingredient list carefully for any hidden milk products.
Nutrition Information per serving
Serving Size: 1 saladCalories: 550Carbohydrates: 39gProtein: 38gTotal Fat: 27g— Unsaturated Fat: 22g— Saturated Fat: 5gCholesterol: 240mgSodium: 550mgPotassium: 1565mgFiber: 12gTotal Sugar: 8g— Natural Sugar: 8g— Added Sugar: 0gVitamin A: 3239IUVitamin C: 41mgCalcium: 209mgIron: 4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.