The star of this dish is the bright salad we’re serving alongside our salmon, which recreates the delectable flavors of the French dish, salade Niçoise, by using a traditional combination of briny olives, hearty potatoes, and crisp seasonal green beans.
Ingredients
- 10 oz Skin-On Salmon Fillet
- 6 oz Green Beans
- 3/4 lb Golden Potatoes
- 2 Scallions
- 1 oz Pitted Niçoise Olives
- 1 tbsp Whole Grain Dijon Mustard
- 2 tbsp Fromage Blanc
- 1 oz Sliced Roasted Red Peppers
- 1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Instructions
Prepare & start the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.
Prepare the remaining ingredients:
While the potatoes roast, roughly chop the olives and peppers. Thinly slice the scallions. Combine in a bowl. Halve the green beans crosswise.
Cook the fish:
While the potatoes continue to roast, pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
Roast the green beans & finish the potatoes:
Place the halved green beans in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
Finish the vegetables & serve your dish:
In the reserved bowl, whisk together the mustard, fromage blanc, and 1/2 teaspoon of olive oil. Add the roasted potatoes and green beans and prepared olive-pepper mixture. Season with salt and pepper and toss to combine. Serve the cooked fish with the finished vegetables. Enjoy!