Roasted Salmon Nicoise Salad with Mustard Vinaigrette
A salmon nicoise salad with roasted potatoes and string beans tossed in a mustard vinaigrette.
Yield: 4 servings
  • 3 medium yellow potatoes, peeled and cut into wedges
  • 1 large sweet potato, peeled and cut into wedges
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 lb green beans, trimmed
  • 3 salmon fillets
  • 8 oz cherry tomatoes, halved
  • 1 bunch chives, minced
For the dressing
  • 1 shallot, minced
  • 4 tbsp red wine vinegar
  • 3 tbsp Dijon mustard
  • ½ cup olive oil
  • Salt and black pepper, to taste
  1. Heat oven to 400F.
  2. In a large bowl, toss together the potatoes, one tablespoon of olive oil, and salt and black pepper to taste. Spread on a parchment-lined baking sheet.
  3. In the same bowl that you used for the potatoes, toss the green beans with another tablespoon of olive oil, salt, and black pepper. Spread on a second parchment-lined baking sheet.
  4. Place both baking sheets in the oven with the potatoes being on the rack closer to the heat source. Roast for 25 minutes.
  5. Brush salmon fillets with remaining tablespoon of olive oil and season the skinless side with salt and black pepper. Once veggies have been roasting for 25 minutes, place the salmon fillets on the baking sheet with the green beans (you can push the green beans over to the side to make room for them). Bake for another 10 minutes then remove both trays from the oven and set aside to cool.
  6. Meanwhile, while the veggies are baking, make the dressing. Whisk together the shallot, red wine vinegar, mustard, and olive oil. Season to taste with salt and black pepper. Set aside.
  7. Once salmon is cool enough to touch, discard the skin if there is any. Use a fork to break it up into bite-sized chunks.
  8. Toss together the salmon, roasted potatoes, roasted green beans, tomatoes, and chives in a large salad bowl along with the dressing. Season again to taste with salt and black pepper. Serve warm or at room temperature.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at