Easy and Classic Salmon Nicoise Platter
Recipe type: Main Course
Serves: 6
  • 1 lemon, juiced
  • ¼ cup olive oil
  • 2 teaspoons dijon mustard
  • 4 garlic cloves, chopped
  • Kosher salt
  • Black pepper
  • 6 skin-on salmon fillets, cleaned
  • 1½ pounds small potatoes
  • Olive oil
  • 1 pound string beans, stems removed
  • 6 ripe plum tomatoes, cut into wedges
  • 6 hard boiled eggs, peeled and cut in half
  • 1 big bunch salad greens, (about 2 cups)
  • 1 can green olives, pitted
  • For the Vinaigrette
  • ¼ cup apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup olive oil
  1. Preheat the oven to 450 degrees F.
  2. For the fish marinade, whisk together the lemon juice, olive oil, mustard, garlic, and a pinch of salt and pepper in a small bowl and set aside.
  3. Place the salmon on a sheet pan lined with aluminum foil (for easy cleanup), and spoon the marinade on top, making sure the chopped garlic is evenly on the fish.
  4. Bake uncovered for 20 minutes. Allow to cool.
  5. Set oven temperature to 350 F.
  6. Place the potatoes on a separate sheet pan. Drizzle with olive oil, 2 teaspoons of salt and 1 teaspoon of pepper. Bake potatoes for 30 minutes or until they are tender when pierced with a fork.
  7. Blanch the string beans, by placing them in a large pot of boiling salted water for 2 minutes. Quickly drain and place into ice water.
  8. For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil until emulsified. Set aside.
  9. Arrange the salad greens, salmon, potatoes, tomatoes, string beans, eggs and olives on a large flat platter. Drizzle the vinaigrette over the fish and vegetables.
Recipe by My Fair Hostess at https://rachelkor.com/easy-and-classic-salmon-nicoise-platter/