One-Sheet Roasted Niçoise Salad with Halibut

One-Sheet Roasted Niçoise Salad with Halibut

Ingredients

  • 1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
  • 2 12-oz. jars marinated artichoke hearts, drained
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 1/4 tsp. kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 1 lb. green beans, trimmed
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup mayonnaise
  • 1 tsp. finely grated lemon zest, preferably Meyer
  • 3 Tbsp. fresh lemon juice, preferably Meyer
  • 1/4 cup basil leaves

Directions

  1. Place a large rimmed baking sheet on center rack of oven; preheat the oven and sheet to 450°F.
  2. Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 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.
  3. Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl.
  4. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
  5. 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.
  6. Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
  7. Flake halibut into pieces and transfer to a platter with all of the other roasted vegetables. Top with basil leaves and serve alongside lemon dressing.