Roasted Niçoise Salad with Halibut
A sophisticated twist on the classic Niçoise salad featuring roasted halibut, Yukon Gold potatoes, artichoke hearts, and green beans, all served with a creamy Meyer lemon mayonnaise sauce.
Ingredients
- •1½ lb Yukon Gold potatoes
- •2 jars marinated artichoke hearts
- •5 Tbsp extra-virgin olive oil
- •1¼ tsp kosher salt
- •1 tsp freshly ground black pepper
- •1 lb green beans
- •½ cup Kalamata olives
- •1½ lb skinless halibut fillets
- •½ cup mayonnaise
- •1 tsp lemon zest
- •3 Tbsp lemon juice
- •¼ cup basil leaves
Cooking Instructions
- 1.
Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
10 min
- 2.
Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
18 min
- 3.
Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
5 min
- 4.
Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
8 min
- 5.
Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
3 min
- 6.
Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
5 min
