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Sheet-Pan Salmon Niçoise with Balsamic Vinaigrette Drizzle


Ingredients:


2 pound Salmon filet, cut into 5 portions

2 pounds small gold potatoes, cut into quarters

1 pound green beans, stems removed

1 cup Niçoise or Kalamata olives

2 tablespoons capers

2 tablespoons finely chopped herb mix, like parsley, dill, basil, thyme, oregano

3 cloves garlic

1/2 cup olive oil


Balsamic Dressing:


1 small shallot, fine dice

1 clove garlic, grated or minced

1 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1 tablespoons honey

1 teaspoon lemon juice

1 teaspoon salt

3/4 cup vegetable oil or other neutral oil


Directions:


For the vinaigrette, place the shallot, garlic, Dijon, balsamic, honey, lemon juice and salt in a medium bowl. Whisk to combine. While continuously whisking, add the oil, drop by drop, until you have an emulsion. Then add the oil in a slow stream until you have added all of the oil. Taste for seasoning and add more salt or lemon juice if needed. Set aside or refrigerate until ready to use.


Preheat oven to convection bake at 400 F, if you have that option, otherwise bake at 425 F if you do not.


In a small bowl mix together 1/2 cup of olive oil and 1 minced garlic clove


In another small bowl combine the other minced garlic clove and chopped herbs.


On a large sheet pan place the the cut potatoes and toss with 1/4 cup of the garlic oil, 1 teaspoon of salt and a few grinding of fresh pepper. Spread out in an even layer and roast for 30 minutes or until brown and crispy.

Toss the green beans with 2 tablespoons of the remaining garlic oil and 1/2 teaspoon of salt. Remove the pan from the oven and scatter the green beans on and around the potatoes on the baking sheet. Add the olives all around the pan. Return pan to oven and roast for another 20 minutes.

Reduce oven temperature to 350 F.

Brush remaining garlic oil on salmon, season each filet with a pinch of salt and grinding of fresh pepper and then pat on the herb mixture.

Nestle the salmon between the vegetables on the baking sheet, and then scatter the capers around the baking sheet. Return the baking sheet to the oven and bake for 7-10 minutes, or until the salmon is cooked trhough. The baking time will depend on the size of your salmon filets. Drizzle the balsamic vinaigrette over the top of everything (you will have extra vinaigrette) and serve.

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