Sheet-Pan Salmon Niçoise

Prep 20 min
Total 60 min
Servings 4

No need to wait for warm weather to enjoy the flavors of this classic French salad—this sheet-pan recipe transforms it into a low-fuss, impressive dinner. With the roasted green beans, tomatoes and potatoes, this meal is still largely vegetable-based, just like the original. Salmon fillets, replacing the traditional tuna, add a richness that makes this meal particularly satisfying during colder weather. Adding a white wine-thyme vinaigrette is an easy way to add bright, zingy flavor to the whole meal. So next time you need a break from all the heavy foods of winter, give this one-and-done dinner a try!

By Betty Crocker Kitchens

Updated October 29, 2018

Ingredients

2

teaspoons finely chopped shallot
1/2

teaspoon finely chopped garlic
1

tablespoon white wine vinegar
1

teaspoon lemon juice
1

teaspoon finely chopped fresh thyme leaves
1/2

teaspoon salt
1/8

teaspoon pepper
2

tablespoons olive oil
3/4

lb small new potatoes, halved
4

(4 oz each) salmon fillets, skin on
2

cups cherry tomatoes
1

jar (6 oz) Progresso™ marinated artichoke hearts, drained
6

oz frozen green beans (from 12-oz bag), cooked as directed on bag
3

tablespoons pitted, sliced kalamata olives

Steps

1

Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
2

In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
3

In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
4

Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

If some of your potatoes are larger, cut in quarters. Just make sure all your potato pieces are about the same size so they’ll cook evenly.
If you don’t have fresh thyme, substitute 1/2 teaspoon of dried thyme.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 3g 15% Trans Fat 0g
Cholesterol: 55mg; 18%
Sodium: 520mg; 22%
Potassium: 1140mg; 32%
Total Carbohydrate: 24g; 8%
Dietary Fiber 5g 21% Sugars 5g
Protein: 25g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 25%; 25%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;