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Sheet-Pan Salmon Niçoise
Sheet-Pan Salmon Niçoise
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Prep Time:
20 minutes
Total Time:
1 hour
Transform the classic French salad into a low-fuss, impressive sheet-pan dinner with roasted green beans, tomatoes, potatoes, and salmon fillets. A white wine-thyme vinaigrette adds bright, zingy flavor. Perfect for a satisfying meal during colder weather.
Ingredients:
  • 2 teaspoons finely chopped shallot
  • 1/2 teaspoon finely chopped garlic
  • 1 tablespoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 3/4 lb small new potatoes, halved
  • 4 (4 oz each) salmon fillets, skin on
  • 2 cups cherry tomatoes
  • 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
  • 6 oz frozen green beans (from 12-oz bag), cooked as directed on bag
  • 3 tablespoons pitted, sliced kalamata olives
Instructions:
  • Preheat your oven to 425°F and generously spray a large rimmed sheet pan with cooking spray.
  • In a small bowl, whisk together shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of salt, and pepper until combined. Gradually drizzle in olive oil while whisking.
  • In a large bowl, gently coat the potatoes with 2 teaspoons of dressing and sprinkle with 1/8 teaspoon of salt. Arrange the potatoes skin side up on a baking pan and roast for 20 minutes. After removing from the oven, flip the potatoes skin side down to make space for the salmon, tomatoes, and artichoke hearts.
  • Lay the salmon skin side down on the pan, drizzle with 1 tablespoon of dressing, and sprinkle with the remaining 1/4 teaspoon of salt. In the same bowl, combine tomatoes and artichoke hearts with 1 tablespoon of dressing, ensuring they are coated well. Arrange the vegetables around the salmon and potatoes in the pan. Roast for 12 to 15 minutes until the salmon is flaky and the potatoes are tender. Toss the cooked green beans with the remaining 2 teaspoons of dressing and add to the pan, placing it in the oven for an additional 2 minutes. Finish by topping everything with olives.

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