Roasted Niçoise Salad with Halibut Recipe
This Roasted Niçoise Salad with Halibut combines tender roasted halibut, vibrant vegetables, and a zesty dressing for a modern take on a classic French dish. It’s hearty, healthy, and packed with flavor!
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!