Roasted niçoise salad with halibut
Delight in a harmonious blend of flavors with this roasted Niçoise salad featuring succulent halibut. Fresh, vibrant, and packed with Mediterranean-inspired goodness.
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)
Instructions:
- Place a baking sheet with edges in the middle of the oven and heat it up to 450°F.Mix together potatoes, artichokes, 3 tablespoons of oil, ½ teaspoon of salt, and ¼ teaspoon of pepper in a large bowl. Spread them out evenly on the hot baking sheet and bake, stirring them once halfway through, until they turn golden brown, which should take about 18 minutes.Combine green beans, olives, 1 tablespoon of oil, and ¼ teaspoon of salt in the same bowl. Season the fish on both sides with ½ teaspoon of salt and ¼ teaspoon of pepper, then cover it with the remaining 1 tablespoon of oil.Take out the baking sheet from the oven and move the potatoes and artichokes to one side, covering about a third of the pan. Place the fish on another third, and the bean mixture on the remaining third. Bake until the fish is fully cooked, which usually takes about 8 minutes.Meanwhile, whisk together mayonnaise, lemon zest, lemon juice, and the remaining ¼ teaspoon of salt and ½ teaspoon of pepper in a small bowl.Break up the halibut into smaller pieces and move them to a serving platter. Serve with the roasted vegetables and sauce on the side. Garnish with basil on top.
Summary:
- Calories: 3388 kcal
- Fat: 236 g
- Protein: 166 g
- Carbs: 201 g
- Potassium: 6914 mg
- Magnesium: 440 mg