SHEET-PAN ROASTED SALMON NIçOISE SALAD
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
- While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
- Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
- Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
- Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.
SHEET-PAN SALMON NIçOISE
No need to wait for warm weather to enjoy the flavors of this classic French salad-this sheet-pan recipe transforms it into a low-fuss, impressive dinner. With the roasted green beans, tomatoes and potatoes, this meal is still largely vegetable-based, just like the original. Salmon fillets, replacing the traditional tuna, add a richness that makes this meal particularly satisfying during colder weather. Adding a white wine-thyme vinaigrette is an easy way to add bright, zingy flavor to the whole meal. So next time you need a break from all the heavy foods of winter, give this one-and-done dinner a try!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 5 g, TransFat 0 g
ARCTIC CHAR SALAD WITH APPLES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a small saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 5 minutes; drain.
- Meanwhile, preheat a grill to medium high. Make the dressing: Combine 1/4 cup water, the cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a blender; puree until smooth.
- Brush the skin side of the fish with the remaining 1 teaspoon olive oil. Transfer to the grill, skin-side down; cover and cook until just opaque, about 6 minutes. Carefully transfer the fish to a plate; discard the skin. Flake the fish into large pieces.
- Toss the potatoes with the escarole, romaine, radishes, apple, herbs and dressing in a large bowl. Season with salt and pepper. Add the fish and lightly toss.
Nutrition Facts : Calories 347 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 88 milligrams, Sodium 376 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 30 grams
SHEET PAN SALAD
The tahini in the dressing is Ree's inspiration for including other ingredients that harmonize beautifully in Middle Eastern recipes: zaatar, pistachios, and pomegranate.
Provided by Ree Drummond : Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- Place the squash, cauliflower, shallots and chickpeas on a half-sheet pan. Drizzle with 2 tablespoons of the olive oil and sprinkle with the zaatar and salt, then toss to coat well. Roast, turning once, until the veggies are tender and just starting to brown, 20 to 25 minutes.
- While the veggies cook, make the dressing. Whisk together the tahini, maple syrup, lemon juice, a pinch of salt and the remaining tablespoon of olive oil. While whisking, slowly drizzle in 1 tablespoon of the hot water at a time, until the mixture is smooth. Season with salt.
- Remove the roasted veggies from the oven. Top with the arugula, pomegranate seeds, pistachios and goat cheese, then drizzle with the tahini dressing.
SHEET PAN GREEK SALAD
This salad is a meal prepper's new best friend. Roast a big batch of tomatoes, onions, peppers, shrimp, bread and feta, then toss everything together with crispy cucumbers and fresh herbs. The best part is you can eat it warm or cold.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Cut the bread into 1-inch cubes; you'll have about 2 cups. Put the cubed bread, tomatoes, onions, olives, bell peppers, capers, 1 teaspoon honey, 1/2 teaspoon oregano, half of the minced garlic, 1/4 teaspoon salt and a few grinds of pepper on a half-sheet pan (18-by-13-inches). Drizzle with 2 tablespoons of oil, toss together and spread out the ingredients so they do not overlap too much. Crumble 2 ounces (about 2 tablespoons) of the feta and sprinkle it over top. Bake until the bread is golden brown, the tomatoes start to burst open and the bell peppers soften, 16 to 18 minutes.
- Meanwhile, toss together the shrimp, 1 tablespoon oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper on another half-sheet pan, making sure the shrimp do not overlap. Bake until the shrimp are opaque, 10 to 12 minutes.
- Whisk together the vinegar, dill, caper brine, a few grinds of pepper and the remaining minced garlic, 1 teaspoon honey and 1/2 teaspoon oregano in a medium bowl. Whisking constantly, slowly drizzle in the remaining 1/3 cup oil until emulsified.
- To serve immediately, toss together the lettuce, cucumbers, bread mixture, shrimp and half of the dressing in a large bowl. Crumble the remaining 2 ounces feta on top. Divide between bowls and serve.
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