Sheet-Pan Salmon Niçoise

Serves 4 · 15 min prep · 26 min cook

Ingredients

• 4 (5 oz each) salmon fillets
• 1 lb baby potatoes, halved
• 12 oz green beans, trimmed
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 4 large eggs
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Toss halved baby potatoes with one tablespoon olive oil, half the salt, garlic powder, and thyme; spread them cut-side down on one half of the pan.
3. 3Roast the potatoes alone for 12 minutes until they start to brown and soften.
4. 4Meanwhile hard-boil the eggs: place them in a saucepan of cold water, bring to a boil, then simmer exactly 8 minutes; transfer to ice water, peel, and quarter.
5. 5Whisk remaining olive oil with Dijon, lemon juice, remaining salt, and black pepper to make a bright dressing.
6. 6Pull the pan out, push potatoes aside, and add green beans and cherry tomatoes tossed in a spoonful of the dressing.
7. 7Nestle the salmon fillets skin-side down among the vegetables; brush the tops generously with more dressing and season lightly.
8. 8Return the sheet pan to the oven and roast 12 to 14 minutes until salmon flakes easily and green beans are tender-crisp with blistered spots.
9. 9Scatter olives and parsley over the hot pan the moment it leaves the oven so they warm through.
10. 10Divide potatoes, green beans, tomatoes, olives, and salmon among four plates; add two egg quarters to each.
11. 11Drizzle remaining dressing over everything and finish with cracked black pepper.
12. 12Pack components separately for meal-prep lunches that reheat beautifully or eat cold like a classic Niçoise.