Salmon & Niçoise-Style Potato Salad with Roasted Red Peppers

Salmon & Niçoise-Style Potato Salad

with Roasted Red Peppers

35 MIN
8 SmartPoints®
2 Servings
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From the Test Kitchen

To accompany our seared salmon, we’re making a Niçoise-style salad that highlights the bright combination of ingredients for which the traditional southern French dish is known, including briny olives, hearty potatoes, and crisp green beans.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Salmon & Niçoise-Style Potato Salad with Roasted Red Peppers
Title
time-saving
tips & techniques
Green Beans
Yukon Gold Potatoes
Scallions
How To: Chop Scallions
Niçoise Olives
Whole Grain Mustard
Fromage Blanc
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, roughly chop the olives and peppers. Thinly slice the scallions. Combine in a bowl. Halve the green beans crosswise. 

Cook the fish:
3 Cook the fish:

While the potatoes continue to roast, pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Transfer to a plate and cover with foil to keep warm. 

Roast the green beans & finish the potatoes:
4 Roast the green beans & finish the potatoes:

Place the halved green beans in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

In the reserved bowl, whisk together the mustard, fromage blanc, and 1/2 teaspoon of olive oil. Add the roasted potatoes and green beans and prepared olive-pepper mixture. Season with salt and pepper and toss to combine. Serve the cooked fish with the finished vegetables. Enjoy! 

Tips from Home Chefs

Salmon & Niçoise-Style Potato Salad

Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, roughly chop the olives and peppers. Thinly slice the scallions. Combine in a bowl. Halve the green beans crosswise. 

Prepare the remaining ingredients:
Cook the fish:
3 Cook the fish:

While the potatoes continue to roast, pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Transfer to a plate and cover with foil to keep warm. 

4 Roast the green beans & finish the potatoes:

Place the halved green beans in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

Roast the green beans & finish the potatoes:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

In the reserved bowl, whisk together the mustard, fromage blanc, and 1/2 teaspoon of olive oil. Add the roasted potatoes and green beans and prepared olive-pepper mixture. Season with salt and pepper and toss to combine. Serve the cooked fish with the finished vegetables. Enjoy! 

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