Sheet-Pan Roasted Salmon Nicoise Salad

Sheet-Pan Roasted Salmon Nicoise Salad
Heat oven to 400 - place rack near top of oven

   1 pound baby Yukon Gold potatoes, halved
   1T olive oil

Place potatoes on sheet pan. Add 1T olive oil, 1/2 t salt and 1/2 t pepper. Toss to cover potatoes. Turn potatoes so they are cut side down on pan. Roast for 20 minutes.



While potatoes roast. fill saucepan with water and bring to boil. Add:

     2 large eggs

Cook on medium for six minutes. Remove the eggs. When they are cool, peel and quarter.


Make the dressing in a large bowl:

   2 tablespoons red-wine vinegar
   1 teaspoons Dijon mustard
   1 teaspoon minced garlic (about 1 clove)
   1 anchovy fillet, minced (optional)
   1/2 t salt
   1/2 t pepper

Whisk together, then slowly drizzle while whisking:

    4T olive oil

Add to the sheet pan - use tongs to toss together:

   6 ounces haricots verts or green beans, trimmed
   1 ½ cups cherry tomatoes
   ½ cup pitted olives, preferably Niçoise or Kalamata
   2T olive oil
   1/2 t salt

Move to the edges, and add to the center of the sheet pan:

   4 (6-ounce) center-cut, skin-on salmon fillets - skin side down

Brush salmon with:
    1T olive oil
    1t. Dijon mustard
    1/2 t salt
    1/4 t pepper

Bake for another 13-15 minutes

To assemble:

Add to dressing and gently toss:

    5 ounces tender salad greens, like baby red and green leaf lettuce

Place dressed lettuce on large platter. Top with salmon, and lay veggies and quartered eggs around salmon. Sprinkle with salt and serve.