Salad Niçoise – Easy Salmon Sheet Pan Dinner

Instructions

Preheat the oven to 200°C convection. Halve the potatoes and toss with olive oil, salt, and pepper. Spread the potatoes on a sheet pan and place in the oven. Make the dressing by combining 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 grated garlic clove, and about 4 tbsp olive oil, which you drizzle in slowly while whisking. Season with a bit of salt and pepper. Set aside for later. Halve the tomatoes. If you're using sugar snap peas like me, prep them by trimming the strings. If using green beans, no prep is needed. Mix 1 tsp Dijon and 1 tbsp olive oil for brushing the salmon fillets. Pat them dry and brush with the mixture. When the potatoes have been in the oven for about 20 minutes, take out the pan and push the potatoes to the sides to make room for the salmon in the middle. Scatter the tomatoes and olives over the potatoes, and let the salmon and vegetables roast together for another 10 minutes. Put water on for the eggs and boil them for 6 minutes (soft-boiled). Sauté the sugar snap peas in a frying pan with a little butter, salt, and pepper until slightly browned. If using green beans, add them to the oven with the rest of the vegetables. When the salmon is done, arrange salad greens on a large platter and toss with the dressing you made earlier. Then scatter the vegetables over the salad greens. Peel and halve the eggs and place them around the plate. Put the salmon in the center and serve.