This easy salmon nicoise traybake brings the flavours of the French Riviera to your kitchen. A one pan, healthy dinner that's bursting with colour and flavour.
Here, the classic French bistro salad becomes an elegant summer dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over salad leaves that have been tossed in a red-wine vinaigrette.
Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional nicioise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single baking tray, making this an elevated take on the one-dish dinner...perfect for entertaining and easy enough for a weeknight.
Tips
- Fish alternatives - trout or mackerel are good substitutes for salmon in this recipe.
- Mediterranean twist - try adding chunks or slices of courgettes, red onions or roasted red peppers.
- Low-carb - replace the potatoes with cauliflower florets or courgette ribbons.
- Add grains - serve over a bed of quinoa or couscous for a more filling version.
- This easy salmon nicoise traybake recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - this makes a fantastic chilled meal, perfect for summer picnics or lunches.
Avoid overcooking - add it towards the end of the roasting time and remove as soon as it flakes easily.
Yes - for a budget-friendly and no-cook version, use good-quality tinned salmon and skip roasting it.
Yes - keep the components separately in the fridge and assemble before roasting and serving.
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How to make this Easy Salmon Nicoise Traybake
Ingredients
- 300g baby or new potatoes, halved
- 3 tbsp extra virgin olive oil
- 0.75 tsp salt
- 0.25 tsp freshly ground black pepper, plus a pinch for the salmon
- 2 large eggs
- 100g fine green beans, trimmed
- 150g cherry tomatoes
- 40g pitted black olives
- 2 x 125g skin-on salmon fillets
- 0.5 tsp Dijon mustard
- 90g bag baby leaf salad
Dressing:
- 1 tbsp red wine vinegar
- 0.5 tsp Dijon mustard
- 1 small clove garlic, crushed
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Heat the oven to 200C/180C fan/gas 6 and place a rack near the top of the oven. Place the potatoes on a baking tray and toss with 0.5 tbsp of oil, 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Arrange the potatoes so that the cut sides are facing down, and roast in the middle of the oven for 20 minutes.
- While the potatoes roast, fill a small saucepan with boiled water, add the eggs and cook over a medium heat for 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing - in a small bowl, whisk together the vinegar, 0.5 tsp Dijon mustard, garlic, anchovy (if using), 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Slowly whisk in 2 tbsp of oil and set aside.
- Add the green beans, tomatoes and olives to the tray with the potatoes, along with 1 tbsp of oil and 0.25 tsp of salt. Toss well, then move the vegetables to the sides to create space in the centre of the tray. Pat the salmon fillets dry with kitchen roll and place them, skin-side down, in the centre of the tray.
- Brush the salmon with remaining 0.5 tbsp of oil and the 0.5 tsp Dijon mustard, and sprinkle with 0.25 tsp salt and a pinch of freshly ground black pepper. Roast on the top rack in the oven for 10 minutes. Turn on the grill to high and grill for 2 to 3 minutes to lightly brown the salmon. (If you don't have a grill, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the centre.
Assembly:
- Put the bag of salad in a mixing bowl with the dressing and toss gently. Place the dressed salad on a large platter, then place the salmon fillets in the middle of the platter and arrange the roasted vegetables and eggs around them and serve.
Serving suggestions
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Easy Salmon Nicoise Traybake
Equipment
Ingredients
- 300 g (0.7 lb) baby or new potatoes halved
- 3 tbsp extra virgin olive oil
- 0.75 tsp salt
- 0.25 tsp freshly ground black pepper, plus a pinch for the salmon
- 2 large eggs
- 100 g (3.5 oz) fine green beans trimmed
- 150 g (5.3 oz) cherry tomatoes
- 40 g (1.4 oz) pitted black olives
- 2 x 125 g (8.8 oz) skin-on salmon fillets
- 0.5 tsp Dijon mustard
- 90 g (3.2 oz) bag baby leaf salad
Dressing:
- 1 tbsp red wine vinegar
- 0.5 tsp Dijon mustard
- 1 small clove garlic crushed
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
Instructions
- Heat the oven to 200C/180C fan/gas 6 and place a rack near the top of the oven. Place the potatoes on a baking tray and toss with 0.5 tbsp of oil, 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Arrange the potatoes so that the cut sides are facing down, and roast in the middle of the oven for 20 minutes.
- While the potatoes roast, fill a small saucepan with boiled water, add the eggs and cook over a medium heat for 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing - in a small bowl, whisk together the vinegar, 0.5 tsp Dijon mustard, garlic, 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Slowly whisk in 2 tbsp of oil and set aside.
- Add the green beans, tomatoes and olives to the tray with the potatoes, along with 1 tbsp of oil and 0.25 tsp of salt. Toss well, then move the vegetables to the sides to create space in the centre of the tray. Pat the salmon fillets dry with kitchen roll and place them, skin-side down, in the centre of the tray.
- Brush the salmon with remaining 0.5 tbsp of oil and the 0.5 tsp Dijon mustard, and sprinkle with 0.25 tsp salt and a pinch of freshly ground black pepper. Roast on the top rack in the oven for 10 minutes. Turn on the grill to high and grill for 2 to 3 minutes to lightly brown the salmon. (If you don't have a grill, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the centre.
Assembly:
- Put the bag of salad in a mixing bowl with the dressing and toss gently. Place the dressed salad on a large platter, then place the salmon fillets in the middle of the platter and arrange the roasted vegetables and eggs around them and serve.
Notes
- Fish alternatives - trout or mackerel are good substitutes for salmon in this recipe.
- Mediterranean twist - try adding chunks or slices of courgettes, red onions or roasted red peppers.
- Low-carb - replace the potatoes with cauliflower florets or courgette ribbons.
- Add grains - serve over a bed of quinoa or couscous for a more filling version.
- This easy salmon nicoise traybake recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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