Updated: Jul 21, 2020
The humble sheet pan is one of my best loved and most frequently used kitchen tools. From baking granola to roasting vegetables, I use this cooking staple almost daily! It’s not the fanciest thing I own in the cocina, but it’s the most useful (sorry Vitamix- I love you too). I’m a big fan of the all in one “sheet pan supper”- this type of meal is really having a moment, and I’m a wholehearted fan! I've been adapting some of my favorite dinners to fit the sheet pan equation. Salmon Salade Nicoise is one of our go to’s- I loooove it but it normally requires several cooking techniques and LOTS of pots and pans (Tobin is never excited about washing dishes afterward). I’ve simplified this recipe so that the main components all get cooked on one sheet pan! The clean up is SOOO much easier and actually, I prefer the flavor! I serve the whole salad on the same sheet pan used for roasting (after it’s cooled a bit) for a beautiful and casual presentation. The perfectly cooked salmon and tender roasted haricots verts partner perfectly with crispy potatoes, creamy eggs, sweet tomatoes, spicy arugula, briny olives, and a bright vinaigrette. Usually, Salade Nicoise is made with tuna, but I love tweaking the tradition and using nutritious salmon instead (lots of omega-3’s and healthy fats). This would be perfect for lunch or dinner entertaining- it’s best served room temp so should be made ahead. Holy SHEET- this is a good one. Try it today!
prep time: 15 min. cook time: 45 min. serves: 4
4 cups baby arugula
1 cup cherry tomatoes, halved
1/2 lb haricots verts (French green beans)
3 medium Yukon gold potatoes, cut into 2” pieces
4 large eggs
1/2 cup pitted kalamata olives
1-1/2 lb salmon filet, skin removed
1/2 lemon, juiced
extra virgin olive oil
KALAMATA BASIL VINAIGRETTE
1 tbsp minced shallot
1 tsp Dijon mustard
1 tsp anchovy paste
juice of a lemon (about 2 tbsp)
1 tbsp chopped drained capers
1 tbsp chopped pitted kalamata olives (about 10 olives)
2 tbsp chopped basil
1/2 cup extra virgin olive oil
Make the vinaigrette by combing the shallot through the basil in a glass measuring cup or small bowl and whisk the ingredients to combine. Slowly stream in the olive oil, whisking constantly to emulsify. Season with about 1/2 tsp salt and 1/2 tsp pepper, or to taste, and set aside or chill until ready to use.
Bring a medium pot of water to a boil over high heat. Season with a pinch of salt. Carefully lower the eggs into the boiling water on a spoon. Cook at a rapid boil for 8 minutes (for a firmer yolk, add more time). Transfer the eggs to an ice bath with a slotted spoon. When cool enough to handle, peel, halve and set aside.
Preheat the oven to 425°. Toss the potatoes with 2 tbsp of olive oil, 1 tsp of salt and 1/2 tsp of pepper on a large rimmed sheet pan. Roast the potatoes on a middle rack in the oven 20 minutes, until starting to brown and become tender on the inside. Remove the sheet pan from the oven and move the potatoes off to one side (still in a single layer). Lay the salmon in the center of the sheet pan- drizzle the top with some olive oil, the lemon juice, and season liberally with salt and pepper. Add the haricots verts around the salmon and toss them with a bit more olive oil, salt, and a few grinds of pepper. Place the sheet pan back in the oven to cook another 10-12 minutes, until the potatoes are crispy, the beans are tender, and the salmon is medium rare (flakes easily but still pink in the center). Remove the pan to cool slightly.
To assemble the salad, place the arugula
in a large bowl and dress very lightly with a few tablespoons of vinaigrette. Toss gently to coat. Flake the salmon into large pieces and group in the center of the sheet pan. Gather the potatoes and haricots verts into groups alongside the salmon. Add the tomatoes and the olives in clusters, and distribute the halved eggs evenly around the other ingredients. Fill in the holes with handfuls of the dressed arugula and drizzle the vinaigrette evenly over the other ingredients. Sprinkle with more basil, coarse salt and black pepper. Serve the salad slightly warm or at room temperature, with extra vinaigrette on the side.