SHEET PAN ARCTIC CHAR NIçOISE SALAD

Sheet Pan Arctic Char Niçoise Salad image

Combining uncooked and cooked ingredients in a salad creates a depth of flavor and variety of textures. In this niçoise-inspired salad, the potatoes, green beans and fish are all roasted together on a sheet pan and then served atop fresh baby salad greens, herbs and cherry tomatoes.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 pound baby Yukon Gold potatoes, halved or quartered
1/4 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 large eggs
12 ounces green beans, halved crosswise
1/2 cup pitted kalamata olives, plus 2 teaspoons brine
4 4- to 5-ounce Arctic char fillets, patted dry
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
5 ounces baby salad greens
1 cup mixed fresh herbs (such as parsley and dill)
1 cup cherry tomatoes, halved

Steps:

Place a baking sheet in the oven and preheat to 425˚ F. Bring a small saucepan of water to a boil. Fill a bowl with ice water. Toss the potatoes in a separate bowl with 1 tablespoon olive oil and a pinch each of salt and pepper. Add the potatoes to the hot baking sheet, cut-side down, reserving the bowl. Bake until browned on the bottom, about 15 minutes.
Meanwhile, add the eggs to the boiling water; cook 9 minutes. Remove and transfer to the ice water; set aside.
Add the green beans and olives to the reserved bowl and toss with 1 tablespoon olive oil and a pinch each of salt and pepper. After the potatoes have browned, toss and move to one side of the pan. Add the green beans and olives to the other side. Brush the char with 1 teaspoon olive oil and season with salt and pepper. Place the fillets on top of the vegetables and bake until the fish is just cooked through and easily flakes with a fork, 10 to 12 minutes.
Whisk together the mustard, olive brine, vinegar and remaining 2 tablespoons olive oil in a small bowl. Combine the salad greens and herbs in a large bowl; toss with three-quarters of the dressing.
Divide the salad among bowls. Top with the fish, tomatoes, potatoes, green beans and olives. Peel and slice the hard-boiled eggs and add to the salads. Drizzle with the remaining dressing.

Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 138 milligrams, Sodium 699 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 34 grams, Sugar 4 grams