One-Pan Salmon Niçoise Salad with Potatoes and Green Beans

Salade nicoise is a salad that typically features olives, tomatoes, anchovies, tuna, and beans. I first came across this salmon version in a fancy department store cafe, and instantly fell in love. This one-pan salad is healthy and filling and can be made just as easily at home with minimal mess. I suggest spending an extra couple minutes to make a soft-boiled egg to go on top; it’s protein-packed, luscious, and oh so worth it!

Gluten-Free, Pescatarian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves: 3-4

Ingredients

6-8 petite red potatoes, cut into 1” chunks
2 Tbsp olive oil
½ tsp garlic powder
½ tsp paprika
A few handfuls of green beans, ends trimmed
1 pound of salmon
2 tsp dijon mustard
1 tsp grated lemon zest
6 Tbsp olive oil
5 oz arugula (or your preferred green – butter lettuce, spring mix, or any other lettuce mix works)
1 3.5 ounce jar of capers, drained
2 eggs, soft boiled (optional, see note below*)
Salt and pepper to taste

Directions:

Preheat the oven to 400 degrees.
Combine cubed potatoes in a large bowl with olive oil, garlic powder, and paprika and toss. Place potatoes on one side of a large rimmed baking sheet (setting the bowl aside with whatever oil was left in the bottom – you’ll need it for the next step!), leaving the other half of the sheet empty, and roast for 15 minutes.
While the potatoes are roasting, trim the green beans and place in the bowl you used for the potatoes. Toss in the dregs of the oil and spices, and set aside.
In a small bowl, combine dijon mustard and lemon zest. Use a whisk to beat the mixture, slowly drizzling the 6 tablespoons of olive oil so it emulsifies. Set aside.
On a square of aluminum foil that is roughly the same size as the (empty) side of your roasting pan, place salmon skin side down on the foil, leaving enough room for the green beans. Add ½ teaspoon each of salt and pepper to the fish, then take 2 teaspoons of the mustard mixture from the previous step and brush on top of the fish. Add green beans next to the fish.
When the 15 minute timer is up on the potatoes, pull out the roasting pan and add the aluminum foil with salmon and green beans, and return to the oven for another 12-14 minutes, until the salmon is just cooked through. Let rest for 5 minutes.
Add arugula to a large mixing bowl, then add warm potatoes and green beans, and the remainder of the mustard sauce from step 4. Add capers, reserving some for garnish. Toss to combine. Place individual portions on serving vessels.
Flake the salmon by gently pressing a fork into the salmon, making large chunks. Layer the salmon on top of the salad, then garnish with capers (and halved soft boiled egg if using), salt and pepper, and a squeeze of lemon. Serve with crusty baguette, if desired.

*Note: Want to get fancy? Add a soft boiled egg to your salad. To do so, bring a small saucepan of water to a rolling boil. Carefully add eggs to boiling water and cook for about 7 and a half minutes, until the whites are firm but the yolks are jammy. Immerse in an ice bath and let stand for 5 minutes, then peel, chop, and add to your salad.