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Nicoise salads are one of my absolute favorite things on the planet. So many delicious ingredients packed into one big, powerful, filling salad with lots of flavors. Although easy to make it does, however, have a lot of moving parts. Typically, I make my traditional Nicoise salad by roasting the potatoes, balancing my green beans, grilling my salmon, making my dressing, then assembling the rest of the ingredients for a fantastic salad. Here, in this Sheet Pan Salmon Nicoise Salad recipe, I’ve taken a few of the steps out by placing the potatoes, salmon and green beans on a sheet pan to all roast in the oven while you make the dressing + assemble the salad.
This Sheet Pan Salmon Nicoise Salad is also perfect for meal prep and eating throughout the week for a satisfying, wholesome lunch! For more recipe ideas, check out my Satisfying Salads Round Up!
- 1 pound (2-bite sized) yellow potatoes, halved
- 3 tablespoons + 4 teaspoons extra virgin olive oil
- 1.5 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 4 (6oz) filets salmon
- 1/2 pound hericot verts
- 1/2 tsp. anchovy paste
- 1 tsp. dijon mustard
- 1/2 cup extra virgin olive oil
- juice of 1 lemon
- 1 clove garlic
- 1/4 tsp. dried thyme
- 1/8 tsp. dried oregano
- salt and pepper, to taste
- 4 cups packed romaine lettuce, chopped (or lettuce of your choice)
- 1 cup cherry tomatoes, halved
- 1/2 cup nicoise or kalamata olives, pitted and halved
- 2 tablespoons capers
- 2 hard boiled eggs, quartered
- 1/4 medium red onion, sliced thin
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
- Spread the potatoes onto the sheet pan in a single layer and add 1.5 tablespoons olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss to coat all the potatoes. Place in oven and bake for 20 minutes.
- Meanwhile, make the vinaigrette. Combine all ingredients in a small jar or bowl. Shake or whisk until it is well combined.
- After 20 minutes, remove the sheet pan from the oven and toss. Move potatoes to one side of the sheet pan. Place the salmon in the center and the hericot verts on the other side.
- Drizzle 1 teaspoon of olive oil on each filet of salmon and rub it into the flesh until it is evenly coated. Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper amongst the salmon. Then, drizzle 1.5 tablespoons of olive oil over the hericot verts. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Return sheet pan to the oven and roast until salmon is cooked through and easily flakes with a fork, about 15 minutes.
- Assemble the salad with lettuce, cherry tomatoes, olives, capers, eggs and red onion. Top with salmon, potatoes and hericot verts. Toss with desired amount of vinaigrette.
- Serve and enjoy!
Is there nutrition information anywhere? I didn’t see it.
Easy, packed full of nourishing ingredients that keep you feeling full, and great for meal-prepping! Question, though: if I doubled the batch of dressing– how long would it keep in the fridge? thanks x
Made this last night for dinner, such a yummy and light meal! Another thing that I love about doing a nicoise is that it is easily deconstructable so I can give the elements to my daughter who is so picky. My son devoured the whole salad.
Do you have a fave version of salmon, the darker red or lighter pink??
I use both and love both– depending on what my local market has or what I get in my Fish.Fixe order. For this recipe– I prefer a flakier salmon.