Name: Roasted Sockeye Salmon, Potato & Green Bean "Salade Niçoise" with Eggs
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 3 tbsp capers; 135 ml French vinaigrette; 1 ½ small pkgs grape tomatoes; 0.68 kg green beans; 6 hard-cooked eggs, peeled; 1 cup Kalamata olives, pitted; 0.68 kg new potatoes; 3 shallots; 0.68 kg sockeye salmon fillet; black pepper; extra virgin olive oil; Italian seasoning; salt

Roasted Sockeye Salmon, Potato & Green Bean "Salade Niçoise" with EggsRoasted Sockeye Salmon, Potato & Green Bean "Salade Niçoise" with Eggs — a 45-minute lunch recipe with 14 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

3 tbsp capers

135 ml French vinaigrette

1 ½ small pkgs grape tomatoes

0.68 kg green beans

6 hard-cooked eggs, peeled

1 cup Kalamata olives, pitted

0.68 kg new potatoes

3 shallots

0.68 kg sockeye salmon fillet

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Depending on size, halve or quarter potatoes into bite-sized pieces. Transfer to a baking sheet pan.

Trim and discard ends of the green beans; transfer to a second baking sheet. Drizzle potatoes and green beans with oil, season with spices, and toss to coat; spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are golden brown and fork-tender, about 20 minutes. Remove from oven and set aside to cool slightly.

While the veggies are roasting, pat the salmon dry with paper towels and place, skin-side down, on a third baking sheet. Drizzle with oil and season with spices.

Add baking sheet to the oven and roast until salmon is opaque and flakes easily with a fork, about 10 minutes. Remove from oven and set aside to cool slightly.

Meanwhile, halve tomatoes and place on a large plate.

Peel and thinly slice shallots into rings; add to the plate with the tomatoes.

Halve eggs lengthwise; add to the plate.

Separate lettuce into leaves and divide between plates. Top with potatoes, green beans, salmon, tomatoes, shallots, eggs, olives, and capers. Serve with vinaigrette on the side and enjoy!

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