Sheet-Pan Roasted Salmon Niçoise Salad Recipe (2024)

Delicious overall, but a similar result possible with less oil. I don’t find tossing things in oil on a sheet pan effective for the desired result. Instead, toss the potatoes with oil in a bowl. Roast as directed. Then toss the haricots verts, tomatoes and olives in the same bowl with just 1 Tbsp oil. Add to baking sheet, then create the space for the salmon. Tossing in a bowl instead of on the sheet pan makes sure everything is well seasoned. A bowl to clean, yes. But worth the flavouring.

This recipe is a keeper. Made the dish nearly as written, only have a few notes: I had thick cuts of salmon, so I pan seared the filets skin side down for a few minutes before starting Step 4. I also doubled the dijon glaze, and I’m glad I did; liked the pronounced flavor. For the veggies I didn’t mix in the olives with the olive oil/salt, rather added in by themselves. All other timing/measurements suited my cooking tools/taste. Dinner guests loved the meal, looking forward to making again.

The one thing I never liked about Nicoise salads, authentic or otherwise, is how oily they are. I cut down the oil by half in the dressing since there is plenty on the roasted veggies that are mixed in and removed the oil on the salmon which has loads of it's own oil. It was still delicious, even getting the approval my French husband.

Yes, recipe pedants this should not be called nicoise ... we get that. It is, however, an excellent and quick recipe. Adding capers gives it a bit more "zing".

I've lived in or around Nice for 44 years of my adult life, including several years with the Association de la Capélina d'Or--who give their approval, or not, to restaurants claiming to offer Niçois cooking...and we do allow room for creativity. I am no potato lover, but live and learn.

So warm and delicious!! Definitely a go to recipe in our house now. I was amazed at how quick & easy it was to make but then how impressive it was when serving. I actually dreamt of it for a few nights after - it was that good!! I made the recipe as directed and had no adjustment after. Perfect (beyond perfect) as is! A

This was both easy and remarkably delicious. I brushed the dressing on the fish, increased the beans to 12 oz. and potatoes to 1.5 lbs, and it still all fit in the pan and cooked as described in the recipe. Since I could not get haricot vert, I microwaved the regular green beans for 2 minutes ahead of time, and they were perfect after the oven cooking time. A lot of this can be prepped ahead, so that the on-the-spot work is very quick, and the result is so elegant!

Delicious. Roasted potatoes almost an hour at 450. - could have done less. Added rest of veggies, salmon at 400. Marinated salmon around 20 min in dressing and coated with mustard. Dressing: lemon juice and zest, white wine vinegar, shallots, garlic, anchovies, thyme, olive oil.

I liked the idea of this more than the outcome. Way too much oil! I only used about 6 tbs total and it was still way too much, especially in the dressing. I'd probably only use 1 tbs for the roasted veggies and 2 tbs for the dressing, and double the vinegar. Also, placing the hot salmon filets directly on the greens totally wilted the greens, which was unpleasant. Next time I think I'd serve the roasted veggies and salmon on one platter, and the salad greens in a separate bowl.

Yep. I served it room temperature only because family wasn’t ready for dinner when it was done. It was perfect and I’d do it that way again.

I made this tonight, and we both really loved it and will be adding it to our recipe favorites. Only note is that I ended up removing the salmon after 12 minutes to rest it, and put the veggies back in the oven to get them browner - my sheet pan was a little overcrowded, but that’s because I upped the haricot vert and cherry tomatoes because I had extras.

cook the eggs just a bit longer

Delicious. I added a sliced red pepper, sliced shallot and some capers to the green bean/tomato/olives. Added extra green beans, so needed extra time in oven and a separate pan for the salmon. Great for a larger group or as leftovers.

For heaven sake where do you live in Nice ?Europe has the best potatoes, France, Germany and Belgium specially.Have you ever tasted 'Rattes': small potatoes that would suit perfecty for this recipe. Explore, go to the market !

I am niçoise. The authentic salade niçoise has neither potaoes nor green beans, and must include canned tuna and peppers. It is the same as for pan bagna. It is a farmer's salad.

This is delicious! I would add a generous amount of chopped fresh dill to this, and any recipe containing salmon. Personal preference, and it seems to put it over the top!

Eggs at 6 min was undercooked, it took 8 minutes for me.

Asks for QUITE a lot of salt, but easy to be instinctual about it. Otherwise perfectly delicious. Perfect salmon. Perfect vegetables. Perfect dish!

Also, add sliced shallots to roasting pan Toss potatoes and green beans and shallots in dressing bowl, then add to pan to roast add Kalamata olives and capers after it’s been roasted Reserve some dressing to pour over fish Add thyme to dressing

Great recipe- made it as written but left the salmon in for significantly less time than stated- it was great and not dry. We had King salmon from Alaska and didn’t want to ruin it by overcooking it. The directions seemed confusing at first but once I got started it was very simple to bake everything together. We will definitely make this again.

I really enjoyed this and it was so easy. Followed the recipe precisely except added a smidge of lemon zest and thyme to the dressing. I also reduced the oil to a faint drizzle on the vegetables as suggested by others. In the future, I would not roast the tomatoes and would put a couple more anchovies on the plate. This makes a killer salad worthy of guests. Pointless to quibble over authenticity when the product is so remarkable.

Could def cut the salt back

The combination of flavors was outstanding, although the timing of the elements in the sheet pan did not work. I had to remove the salmon, keeping it warm under aluminum foil tenting, while roasting the vegetables at high heat (425) for seven more minutes to finish the potatoes and the green beans. Like other reviewers, I vote for more mustard and less oil. Also, I wondered about serving this dish at room temperature, more like a salad, which I will do with the leftovers tomorrow.

Rest ,of veg is just salt pepper evoo

Highly recommend taking the sacred Via Carota dressing and using it in place of any dressing described here. Brush the salmon with it, toss the potatoes with it, greens and green beans as well.

I half the amount of potatoes, double the green beans. And instead of roasting the tomatoes and olives, I mix them in with the dressed greens instead. Delicious healthy, yet unctuous & easy Sunday dinner.

Add beets in tin foil at 400 for 50-60 minutes at sheet pan. Should be able to pierce a knife through it easily

Delicious ,,,would cut down oil a bit and maybe toss vegs in a bowl first as someone suggested, a bit salty for me also.

My new favorite summertime “who knows when or how many” meal. Cook can pause at any point and things can coast for a good long time and it’s still terrific. Heck, throw the whole platter (minus greens to be dressed later) in the fridge and there’s tomorrow’s lunch!

Halve the dressing on the greens. Would cook eggs 7 minutes: did 6 minutes twice and yolks still partially runny. Recipe overall a big hit.