Nicoise salad is one of those classic, satisfying meals that delivers bold flavors and balanced texture in every bite. I love the combination of tender potatoes, crisp green beans, briny olives and capers, rich hard‑boiled eggs and flaky salmon. Traditionally, a Nicoise can involve several separate cooking steps: roast the potatoes, blanch the green beans, grill the salmon and whisk the vinaigrette. This sheet‑pan approach simplifies the process by roasting the potatoes, salmon and hericot verts together on one pan while you prepare the vinaigrette and arrange the salad components. The result: a streamlined, flavorful Sheet Pan Salmon Nicoise Salad that’s perfect for dinner and ideal for meal prep.

This recipe is straightforward, adaptable, and excellent for weekday cooking. Roast the potatoes first so they have a head start, then add salmon and green beans to finish at the same time. A simple lemon‑anchovy vinaigrette ties everything together, lending brightness and a savory depth that complements the salmon and olives. Make a batch at the beginning of the week and enjoy leftovers for quick lunches or light dinners.

Sheet Pan Salmon Nicoise

Serves: 4   |   Prep time: 15 minutes   |   Cook time: 35 minutes   |   Total time: 50 minutes

Ingredients

For the Sheet Pan

1. 1 pound small yellow potatoes, halved (bite‑sized)
2. 3 tablespoons + 4 teaspoons extra virgin olive oil, divided
3. 1.5 teaspoons kosher salt, divided
4. 3/4 teaspoon freshly ground black pepper, divided
5. 4 (6 oz) salmon fillets
6. 1/2 pound hericot verts (or thin green beans)

For the Vinaigrette

1. 1/2 teaspoon anchovy paste
2. 1 teaspoon Dijon mustard
3. 1/2 cup extra virgin olive oil
4. Juice of 1 lemon
5. 1 clove garlic, minced
6. 1/4 teaspoon dried thyme
7. 1/8 teaspoon dried oregano
8. Salt and pepper, to taste

For the Salad

1. 4 cups packed romaine lettuce, chopped (or your preferred greens)
2. 1 cup cherry tomatoes, halved
3. 1/2 cup Niçoise or Kalamata olives, pitted and halved
4. 2 tablespoons capers
5. 2 hard‑boiled eggs, quartered
6. 1/4 medium red onion, thinly sliced

Instructions

1. Preheat the oven to 375°F (190°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Spread the halved potatoes in a single layer on the sheet pan. Drizzle with 1.5 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss so the potatoes are evenly coated, then roast for 20 minutes.
3. While the potatoes roast, prepare the vinaigrette: combine anchovy paste, Dijon, lemon juice, minced garlic, dried thyme and oregano in a small jar or bowl. Slowly whisk in the 1/2 cup olive oil until emulsified. Season to taste with salt and pepper. Set aside.
4. After the potatoes have roasted for 20 minutes, remove the pan and give them a quick toss. Move the potatoes to one side of the pan. Place the salmon fillets in the center and arrange the hericot verts on the other side.
5. Brush or drizzle each salmon fillet with 1 teaspoon of olive oil and rub it evenly over the flesh. Season the salmon with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, dispersed among the fillets. Drizzle the green beans with the remaining 1.5 tablespoons olive oil and season with the remaining salt and pepper.
6. Return the sheet pan to the oven and roast until the salmon is cooked through and flakes easily with a fork, about 12–15 minutes depending on thickness.
7. Assemble the salad: place chopped romaine on a large serving platter or divide among plates. Top with cherry tomatoes, olives, capers, hard‑boiled eggs and sliced red onion.
8. When the salmon and potatoes are done, arrange them on top of the salad along with the roasted hericot verts. Drizzle the vinaigrette over the salad or serve it on the side. Toss gently to combine, if desired.
9. Serve immediately and enjoy the bright, savory flavors of this simplified, sheet‑pan Nicoise.

Notes & Tips

• Use small potatoes so they roast quickly; if larger, cut them into uniform bite‑sized pieces for even cooking.
• If you prefer firmer green beans, blanch them briefly in boiling water before roasting, then shock in ice water to preserve color.
• The anchovy paste in the dressing adds savory depth without making the dressing taste fishy. You can omit it for a milder vinaigrette, but the anchovy is traditional and highly recommended.
• This salad keeps well for meal prep: store components separately (greens, roasted vegetables, salmon and vinaigrette) and combine when ready to eat for best texture.

Author: Alex Snodgrass

Source: The Defined Dish (original recipe published 2018)