Salmon · French · 35 min
Roasted Sockeye Salmon, Potato & Green Bean "Salade Niçoise" with Eggs
- 35 min
- 2–6 servings
- 591 kcal / serving
Roasted sockeye salmon rests on a bed of potatoes and green beans, with a bright Niçoise-style mix of tomatoes, eggs, olives, and capers, finished with a vinaigrette on the side. It comes together quickly for a weeknight meal with clean flavors and contrast in texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 headbutter (Boston) lettuce
- 1 tbspcapers
- 45 mlFrench vinaigrette
- ½ pintgrape tomatoes
- ½ lbgreen beans
- 2hard-cooked eggs, peeled
- ⅓ cupKalamata olives, pitted
- ½ lbnew potatoes
- 1shallot
- ½ lbsockeye salmon fillet
- shallots
- sockeye salmon fillets
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · oven mitts · spatula · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
Shopping list by aisle
Produce
- 1 headbutter (Boston) lettuce
- ½ pintgrape tomatoes
- ½ lbgreen beans
- ½ lbnew potatoes
- 1shallot
- shallots
Meat & seafood
- ½ lbsockeye salmon fillet
- sockeye salmon fillets
Dairy, eggs & chilled
- 2hard-cooked eggs, peeled
Sauces, oils & condiments
- 1 tbspcapers
- 45 mlFrench vinaigrette
- ⅓ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| hard-cooked eggs, peeled | 2 | 4 | 6 |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| new potatoes | ½ lb | 1 lb | 1 ½ lb |
| shallot | 1 | 2 | 3 |
| sockeye salmon fillet | ½ lb | 1 lb | 1 ½ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Rinse and dry the produce, then prep the potatoes by cutting them into bite-sized pieces and set them on one half of a baking sheet.
- Trim the ends of the green beans, place them on the other half of the sheet, drizzle with oil, season, and toss to coat, keeping the veggies on their own side in an even layer.
- Roast the vegetables in the oven, tossing halfway through, until they are golden and tender, about 15–20 minutes; remove and let cool slightly.
- Pat the salmon dry and lay it on a separate baking sheet, skin side down. Drizzle with oil and season well.
- Roast the salmon in the oven until it is opaque and flakes easily, about 8–10 minutes; remove and let rest briefly.
- Halve the grape tomatoes and arrange them on a plate with the shallots sliced into thin rings.
- Peel the shallots and thinly slice them; add to the plate with the tomatoes.
- Cut the eggs in half lengthwise and arrange them on the plate as well.
- Tumble the lettuce leaves into portions on each plate, then top with potatoes, green beans, salmon, tomatoes, shallots, eggs, olives, and capers; serve with the vinaigrette on the side.
Two tips
- Make ahead: roast the potatoes and beans early, then finish with salmon just before serving.
- Serving idea: pair with a simple crusty bread or a light citrus vinaigrette drizzle for extra brightness.
Nutrition per serving
- Calories
- 591 kcal
- Protein
- 37 g
- Carbs
- 36 g
- Fat
- 35 g
- Fiber
- 8 g
- Sodium
- 768 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.