Name: Roasted Niçoise Salad With Halibut, Green Beans, Potatoes, and Artichoke Hearts
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1½ lb. Yukon Gold potatoes, cut into 1½" pieces; 2 (12-oz.) jars marinated artichoke hearts, drained; 5 Tbsp. extra-virgin olive oil, divided; 1¼ tsp. kosher salt, divided; 1 tsp. freshly ground black pepper, divided; 1 lb. green beans, preferably haricots verts, trimmed; ½ cup pitted Kalamata olives, halved; 1½ lb. skinless halibut fillets; ½ cup mayonnaise; 1 tsp. finely grated lemon zest, preferably Meyer; 3 Tbsp. fresh lemon juice, preferably Meyer; ¼ cup basil leaves (from about ½ bunch)

Nicoise salad with halibut on a bluerimmed platter with a serving fork.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Marinated artichoke hearts get super-crispy and delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

1½ lb. Yukon Gold potatoes, cut into 1½" pieces

2 (12-oz.) jars marinated artichoke hearts, drained

5 Tbsp. extra-virgin olive oil, divided

1¼ tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

1 lb. green beans, preferably haricots verts, trimmed

½ cup pitted Kalamata olives, halved

1½ lb. skinless halibut fillets

½ cup mayonnaise

1 tsp. finely grated lemon zest, preferably Meyer

3 Tbsp. fresh lemon juice, preferably Meyer

¼ cup basil leaves (from about ½ bunch)

Preparation

Step 1
Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
Step 2
Toss potatoes, artichokes, 3 Tbsp. oil, ½ tsp. salt, and ¼ 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.
Step 3
Toss green beans, olives, 1 Tbsp. oil, and ¼ tsp. salt in same bowl. Season fish on both sides with ½ tsp. salt and ¼ tsp. pepper, then coat with remaining 1 Tbsp. oil.
Step 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.
Step 5
Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining ¼ tsp. salt and ½ tsp. pepper in a small bowl.
Step 6
Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.