Recipe: Tray-Baked Salmon Nicoise

Tossed in a tarragon vinaigrette, this easy, one-pan-wonder with salmon and roasted vegetables is an impressive dish that’s perfect for stress-free entertaining.

Tray-Baked Salmon Nicoise

By Josie Malevich

Ingredients

• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 small shallot, minced
• Salt and freshly ground pepper, to taste
• ¼ cup olive oil
• 1 tbsp chopped fresh tarragon
• 1 tsp herbes de Provence
• 1 ½ lb (750 g) salmon fillet, skin on
• Salt and freshly ground pepper, to taste
• 18 oz (510 g) mini potatoes, halved and blanched
• ½ lb (250 g) green beans, trimmed
• 1 ½ cups halved grape tomatoes
• ½ cup black olives, such as Nicoise or Kalamata
• 2 large cloves garlic, sliced
• 4 hard cooked eggs, peeled and quartered (optional)
• 2 tbsp finely chopped fresh parsley
• Baguette, for serving (optional)
• Lemon wedges, for serving

Preparation

Preheat oven to 425 degrees F. Whisk together vinegar, mustard, shallot, salt and pepper. Slowly whisk in oil; stir in tarragon and herbes de Provence. Place salmon on oiled baking sheet. Brush salmon with 1 tbsp vinaigrette and season with salt and pepper. In large bowl, toss together potatoes, green beans, cherry tomatoes, olives and garlic with remaining vinaigrette. Arrange around salmon.

Bake until vegetables are tender and the fish just starts to flake, about 18 to 22 minutes, depending on thickness of fish. Garnish with hard cooked eggs if using, lemon wedges and parsley. Serve with baguette, if desired.

Notes:

Use whole or pitted olives, just let your guests know to watch out for pits if it applies.

For a quick side salad, divide tray bake among 4 plates and toss fresh baby or mixed salad greens with remaining pan juices.