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Sheet-Pan Salmon Niçoise Recipe
Ingredients
- 2 teaspoons finely chopped shallot
- 1/2 teaspoon finely chopped garlic
- 1 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon finely chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 3/4 lb small new potatoes, halved
- 4 (4 oz each) salmon fillets, skin on
- 2 cups cherry tomatoes
- 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained
- 6 oz frozen green beans (from 12-oz bag), cooked as directed on bag
- 3 tablespoons pitted, sliced kalamata olives
| PREP TIME 20m |
COOK TIME 40m |
TOTAL TIME 1h |
YIELD 4 servings |
|---|
Instructions
- Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
- In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
- In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
- Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.
A recipe from Betty Crocker
2019-01-22
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