Chef notes

This protein-packed salad riffs on one of France’s most popular salads: salad niçoise. This beloved salad is the star of the South of France, and for good reason. It’s a celebration of the bounty of the Mediterranean, and is equally fulfilling as it is beautiful.

Reigning from Nice, France, the ingredients included in this salad have admittedly changed over time. The first iterations of salad niçoise from the 1800s featured a combination of tomatoes, anchovies and olive oil, and was thought of as food for the lower classes at the time, due to its simplicity. Over the years, other ingredients became commonplace in the dish including hard boiled eggs, olives, green beans and potatoes.

In this sheet-pan version of salad niçoise, seared tuna is swapped for salmon filets, which cook alongside potatoes, cherry tomatoes and green beans. While the oven does the heavy lifting here, all that needs to be done is boiling a few eggs and making a punchy salad dressing.

Technique Tip: You can use any waxy potatoes you have on hand — just make sure to cut them into 1-inch pieces so that they cook evenly along with the other ingredients.

Swap Option: The joy of salad niçoise is that this dish is a blank slate for experimentation. While not traditional, you can add in or swap out your vegetables of choice such as zucchini, fennel, radishes and snap peas. Keep them raw or place them on the sheet pan until charred.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

For the Salmon

1/2 pound yellow fingerling potatoes, halved
1 tablespoon avocado oil
1 teaspoon garlic powder
2 teaspoons onion powder
sea salt, to taste

freshly ground black pepper, to taste
1 pound fresh green beans
1 pint cherry tomatoes
4 (5-ounce) salmon filets

For the Salad

6 cups red or green leaf lettuce, chopped
1/3 cup Kalamata olives, chopped

4 large eggs

For the Dressing

2 cloves garlic, peeled and finely minced
4 anchovies in oil, drained and chopped
zest of 1 lemon
juice from 1½ lemons

2 tablespoons white vinegar
1/4 cup Dijon mustard
freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

Fulfilled by

Preparation

Preheat the oven to 425 F. In a large mixing bowl, add the potatoes and drizzle with oil. Season with garlic powder, onion powder, salt and pepper and toss to combine.

Place the potatoes cut side down on an unlined baking sheet. Roast for 15 to 20 minutes, or until the edges of the potatoes have browned and the flesh is tender.

Flip the potatoes over and make room on the sheet pan for the remaining ingredients. Add the green beans and cherry tomatoes to the sheet pan. Drizzle with oil, season with a pinch of sea salt and black pepper and gently toss everything together. Arrange the vegetables on the sheet pan along the outer edges in order to create space in the middle for the salmon. Season the salmon with sea salt and black pepper and place in the middle of the baking tray. Roast for 10 to 12 minutes, then broil for 2 to 3 minutes to further brown the salmon and vegetables.

Meanwhile, make the salad dressing. In a large mixing bowl, whisk together the garlic, anchovies, lemon zest, lemon juice, vinegar, Dijon mustard and pepper. Slowly stream in the oil, whisking constantly, until emulsified. Season to taste and set aside. Add more lemon juice or water to thin the dressing, if needed.

Cook the eggs: In a medium-sized pot, add eggs and cover with 2 inches water. Bring to a boil, about 7 minutes, then immediately turn off the heat. Cover the pot and continue to steam for 5 to 7 minutes for a jammy egg or 10 to 12 minutes for a hard-boiled egg.

To serve, fill four serving bowls with chopped lettuce and top with the roasted vegetables, boiled eggs and salmon.