Salmon Niçoise Sheet Pan Meal

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Heat the oven to 420°F / 216°C.
2. Oil the halved potatoes, season them with garlic powder, onion powder, and a pinch of salt and pepper, and toss to coat.
3. Place the potatoes cut side down on an unlined baking tray and roast 15–20 minutes, until the faces are browned and the potatoes are tender. Set aside.
4. Add the green beans and cherry tomatoes to the tray, spray with a little more oil, add a pinch of salt and pepper, and toss. Push the vegetables to the outer edges to leave space in the middle.
5. Season the salmon with salt and pepper and place it in the middle of the tray. Skin on is recommended.
6. Roast 10–12 minutes, then broil 2–3 minutes to brown the salmon and vegetables.
7. Whisk the dressing ingredients until emulsified and creamy, season to taste, and set aside. Add more lemon juice and/or water if it needs more liquid.
8. Chop the lettuce for the salad.
9. Boil the eggs for 5 minutes for a soft yolk, or 8 minutes for a firm yolk, then plunge them into ice water.
10. Assemble everything and serve with the dressing.

Summarized from Fit Men Cook's video. Watch it for the details.

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