Sheet Pan Arctic Char Niçoise Salad Recipe

Sheet Pan Arctic Char Niçoise Salad is made with flaky Arctic char fillets, golden roasted potatoes, tender green beans, and salty Kalamata olives, all brought together with perfectly boiled eggs. The result is a vibrant, composed salad drizzled with a tangy olive brine vinaigrette that offers a modern, warm twist on the classic French dish. It is the ultimate healthy weeknight meal that delivers elegant flavors with minimal cleanup.

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Sheet Pan Arctic Char Niçoise Salad Ingredients

• 1 pound Baby Yukon Gold Potatoes: Halved or quartered depending on size. Creamy yellow potatoes hold their shape best.
• 1/4 cup plus 1 teaspoon Extra-Virgin Olive Oil: Divided. Used for roasting the vegetables, brushing the fish, and emulsifying the dressing.
• Kosher Salt and Freshly Ground Pepper: Essential seasoning.
• 2 Large Eggs: Boiled to your preference (9 minutes gives a firm white and creamy yolk).
• 12 ounces Green Beans: Trimmed and halved crosswise.
• 1/2 cup Pitted Kalamata Olives: Plus 2 teaspoons of the brine reserved for the dressing.
• 4 (4- to 5-ounce) Arctic Char Fillets: Patted dry. Arctic char has a flavor profile between salmon and trout.
• 1 tablespoon Dijon Mustard: Emulsifies the dressing and adds a spicy kick.
• 2 tablespoons Red Wine Vinegar: Provides the necessary acidity.
• 5 ounces Baby Salad Greens: Such as mixed greens, arugula, or butter lettuce.
• 1 cup Mixed Fresh Herbs: Parsley and dill work beautifully with the fish.
• 1 cup Cherry Tomatoes: Halved.

How To Make Sheet Pan Arctic Char Niçoise Salad

1. Roast the potatoes: Place a large rimmed baking sheet inside the oven and preheat to 425°F (220°C). While the oven heats, toss the quartered potatoes in a bowl with 1 tablespoon of olive oil, salt, and pepper. Carefully remove the hot sheet from the oven, add the potatoes cut-side down (listen for the sizzle), and roast for about 15 minutes until browned on the bottom.
2. Boil the eggs: While the potatoes roast, bring a small saucepan of water to a boil. Add the eggs gently and cook for 9 minutes. Transfer them immediately to a bowl of ice water to stop the cooking and make peeling easier.
3. Prepare the vegetables: In the bowl used for the potatoes, toss the green beans and olives with 1 tablespoon of olive oil, salt, and pepper. Once the potatoes are browned, toss them and push them to one side of the sheet pan. Spread the green bean and olive mixture on the other side.
4. Roast the fish: Brush the Arctic char fillets with 1 teaspoon of olive oil and season with salt and pepper. Lay the fillets directly on top of the vegetables on the sheet pan. Return the pan to the oven and bake for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.
5. Whisk the dressing: In a small bowl, whisk together the Dijon mustard, reserved olive brine, red wine vinegar, and the remaining 2 tablespoons of olive oil until smooth and emulsified.
6. Assemble the salad: Toss the salad greens and fresh herbs in a large bowl with three-quarters of the dressing. Divide the greens among serving bowls. Top with the warm roasted fish, potatoes, green beans, and olives. Add the halved cherry tomatoes. Peel and slice the boiled eggs and arrange them on top. Drizzle with the remaining dressing and serve.

Recipe Tips

• Preheat the Pan: Putting the baking sheet in the oven while it preheats is a professional trick. When the potatoes hit the hot metal, they sear immediately, giving you a head-start on that delicious golden crust without frying.
• Fish Selection: If you cannot find Arctic Char, Salmon or Steelhead Trout are perfect substitutes. Adjust cooking time slightly depending on the thickness of the fillet (salmon is usually thicker and may need a minute more).
• Olive Brine: Don’t throw away the liquid from the olive jar! It adds a deep, salty, umami flavor to the vinaigrette that salt alone cannot replicate.
• Egg Peeling: Shocking the eggs in ice water is non-negotiable. It shrinks the egg slightly inside the shell, making them peel cleanly without sticking.

What To Serve With Arctic Char Niçoise?

This salad is a complete meal in itself, containing protein, starch, and vegetables. However, a slice of crusty baguette or olive bread is excellent for mopping up the dressing and roasted fish juices. A glass of dry Rosé or a crisp Sauvignon Blanc pairs perfectly with the Mediterranean flavors of olives and tomatoes.

How To Store Leftovers Arctic Char Niçoise?

• Refrigerate: Store the components separately if possible. The dressed greens will wilt if stored, so keep the dressing separate. The roasted fish and vegetables will keep in an airtight container for up to 2 days.
• Reheat: This salad is delicious served cold or at room temperature. If you prefer the fish warm, heat it gently in a low oven or skillet just to take the chill off; microwaving can make the fish rubbery.

Arctic Char Niçoise Salad Nutrition Facts

• Calories: ~480 kcal
• Fat: 28g
• Carbohydrates: 25g
• Protein: 35g
• Nutrition information is estimated per serving based on 4 servings.

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