Roasted Niçoise Salad with Halibut
A fresh and sophisticated twist on a classic, this Roasted Niçoise Salad with Halibut is a hearty, healthy, and utterly delicious meal.
Packed with vibrant vegetables, tender halibut, and satisfying roasted potatoes, this dish combines the essence of a traditional Niçoise salad with the comforting flavors of roasted ingredients. Perfect for a light dinner or an elegant lunch, it’s a feast for both the eyes and the palate.
Let’s dive into this stunning and nutritious recipe!
Why You’ll Love This Roasted Niçoise Salad
- Elevated Classic: Roasting the vegetables and halibut adds a depth of flavor that takes this salad to the next level.
- Balanced and Nutritious: Packed with protein, healthy fats, and fiber-rich veggies, it’s a well-rounded meal.
- Customizable: Swap out the halibut for salmon, tuna, or even a vegetarian option like roasted chickpeas.
- Perfect for Any Occasion: Whether you’re hosting a dinner party or meal-prepping for the week, this salad is versatile and impressive.
How to Make It
Making this Roasted Niçoise Salad involves roasting key ingredients, preparing a flavorful dressing, and assembling everything into one stunning dish. Here’s the step-by-step process:
Step 1: Roast the Vegetables and Potatoes
Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss baby potatoes in olive oil, salt, and pepper, and spread them out on one side of the baking sheet. Roast for about 10 minutes.
Meanwhile, prepare green beans (trimmed) and cherry tomatoes. After the potatoes have roasted for 10 minutes, add the green beans and tomatoes to the sheet, tossing them lightly with olive oil, salt, and pepper. Continue roasting everything for another 15 minutes, or until the potatoes are golden and tender, the green beans are slightly crisp, and the tomatoes are soft and blistered.
Step 2: Roast the Halibut
While the vegetables are roasting, prepare the halibut. Season the fillets with olive oil, salt, pepper, and a pinch of dried thyme or rosemary. Place the halibut on a separate parchment-lined baking sheet or alongside the vegetables if there’s room. Roast the halibut for about 12-15 minutes, depending on thickness, or until it flakes easily with a fork.
Step 3: Prepare the Dressing
While everything is roasting, make the dressing. Whisk together olive oil, Dijon mustard, minced shallots, lemon juice, red wine vinegar, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.
Step 4: Assemble the Salad
Once the vegetables and halibut are done, it’s time to assemble the salad. Arrange a bed of mixed greens or arugula on a large platter or individual plates. Layer the roasted potatoes, green beans, and cherry tomatoes on top. Add halved hard-boiled eggs, pitted Niçoise or Kalamata olives, and the roasted halibut fillets.
Drizzle the dressing over the salad, garnish with capers or fresh herbs (like parsley or chives), and serve!
Make Ahead Method
This Roasted Niçoise Salad is great for meal prep or entertaining:
- Roast Ahead: Roast the vegetables and potatoes up to a day in advance. Reheat gently in the oven or serve at room temperature.
- Cook the Halibut Fresh: While you can roast the halibut ahead of time, it’s best served fresh for optimal texture and flavor.
- Dressing Storage: Make the dressing up to 3 days in advance and store it in an airtight container in the fridge. Shake or whisk before using.
- Assemble When Ready: Keep all components separate and assemble the salad just before serving to maintain freshness.
Pro Tips
- Don’t Overcook the Halibut: Halibut is a delicate fish that can dry out if overcooked. Aim for an internal temperature of 130°F-135°F.
- Use Fresh Ingredients: The flavors in this salad rely on fresh, high-quality produce and fish.
- Customize the Veggies: Add roasted red peppers, asparagus, or artichoke hearts for variety.
- Egg Perfection: Cook the hard-boiled eggs to your liking—slightly jammy yolks pair wonderfully with the salad.
- Serve with Bread: A side of crusty French bread or a baguette completes the meal.
Storage Options
- Refrigerator: Store leftover components (vegetables, halibut, dressing, etc.) separately in airtight containers for up to 2 days.
- Reheating: Reheat roasted vegetables and halibut in a 350°F oven for 5-10 minutes, or enjoy them cold for a refreshing salad.
Tools For This Recipe
- Baking sheets
- Parchment paper
- Sharp knife
- Whisk or small jar (for the dressing)
- Mixing bowls
FAQs!
Q: Can I use a different fish?
Yes! Salmon, tuna, or cod are excellent substitutes for halibut. You can even use seared or canned tuna for a traditional Niçoise vibe.
Q: What if I don’t like olives?
Feel free to skip the olives or replace them with something briny like capers or pickled onions.
Q: Can I make this vegetarian?
Absolutely! Replace the halibut with roasted chickpeas, tofu, or even marinated artichoke hearts for a plant-based version.
Q: What’s a good substitute for Meyer lemons in the dressing?
Regular lemons work perfectly if Meyer lemons aren’t available. You can also use white wine vinegar for a slightly milder acidity.
Q: Do I have to roast the vegetables?
Not at all. You can blanch the green beans and use boiled potatoes for a more traditional Niçoise salad, but roasting adds a deeper flavor.
Variations and Substitutions
- Mediterranean Twist: Add feta cheese and roasted red peppers for a Mediterranean vibe.
- Herby Dressing: Blend fresh herbs like parsley, basil, or tarragon into the dressing for an herby kick.
- Grilled Halibut: Instead of roasting the halibut, grill it for a slightly smoky flavor.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a touch of heat.
- Vegan Option: Swap out the fish and eggs for roasted tofu and extra veggies.
Let’s Wrap It Up!
This Roasted Niçoise Salad with Halibut is a delightful way to enjoy a healthy, balanced, and flavorful meal. The combination of roasted vegetables, tender fish, and zesty dressing is simply irresistible.
Did you try this recipe? I’d love to hear how it turned out! Share your thoughts, tips, or any fun variations in the comments below. Bon appétit! 😊
Roasted Niçoise Salad with Halibut Recipe
Ingredients
For the Salad
- 4 halibut fillets about 6 oz each
- 1 lb baby potatoes halved
- 1 cup cherry tomatoes
- 8 oz green beans trimmed
- 4 hard-boiled eggs halved
- 1/2 cup Niçoise or Kalamata olives
- 4 cups mixed greens or arugula
- Olive oil for roasting
- Salt and pepper to taste
For the Dressing
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 small shallot minced
- 2 tablespoons fresh lemon juice or Meyer lemon juice
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss the baby potatoes with olive oil, salt, and pepper. Spread them on one side of the baking sheet and roast for 10 minutes.
- Add the green beans and cherry tomatoes to the baking sheet, tossing with olive oil, salt, and pepper. Roast everything for an additional 15 minutes, or until the potatoes are tender and golden.
- While the vegetables roast, season the halibut with olive oil, salt, pepper, and a pinch of dried thyme. Place on a separate baking sheet and roast for 12-15 minutes, or until the fish flakes easily with a fork.
- In a small bowl, whisk together olive oil, Dijon mustard, minced shallot, lemon juice, red wine vinegar, salt, and pepper to make the dressing.
- Assemble the salad by arranging mixed greens on a large platter. Top with roasted potatoes, green beans, cherry tomatoes, halibut fillets, hard-boiled eggs, and olives. Drizzle with the dressing and garnish with capers or fresh herbs if desired.
- Serve immediately and enjoy!
