master

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.

Ethan Mick

with Niçoise-Style Potatoes & Green Beans

Seared Salmon

Skin-On Salmon Fillet

Green Beans

Golden Potatoes

Scallions

Pitted Niçoise Olives

Whole Grain Dijon Mustard

Fromage Blanc

Sliced Roasted Red Peppers

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

oven

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 & start the potatoes:

While the potatoes roast, roughly chop the **olives** and **peppers**. Thinly slice the **scallions**. Combine in a bowl. Halve the **green beans** crosswise.

Prepare the remaining ingredients:

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.

Cook the fish:

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.

Roast the green beans & finish the potatoes:

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!