Roasted Niçoise Salad with Halibut

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This roasted halibut Niçoise salad offers a sophisticated, warm twist on the classic French bistro favourite. By roasting high-quality white fish alongside buttery potatoes, marinated artichokes, and briny Kalamata olives, you create a depth of flavour that far surpasses a traditional chilled salad. It is a vibrant, dairy-free dish that feels indulgent yet remains wonderfully light, making it a perfect choice for a nutritious midweek supper or a relaxed weekend lunch.

The beauty of this sheet-pan meal lies in its simplicity and the balance of textures, from the crisp edges of the potatoes to the tender, flaked halibut. Finished with a zesty Meyer lemon mayonnaise and a generous handful of fresh basil, it provides a hit of bright, citrusy acidity. Serve this elegant traybake directly from the platter for a wholesome, heart-healthy meal that celebrate fresh, seasonal ingredients.

Ingredients for Roasted Niçoise Salad with Halibut

675g Yukon Gold potatoes, cut into 1 1/2" pieces
2 (350g) jars marinated artichoke hearts, drained
80ml olio extravergine d'oliva, diviso
1 1/4 cucchiaini di sale kosher, diviso
1 cucchiaino di pepe nero macinato fresco, diviso
450g green beans, preferably haricots verts, trimmed
80g pitted Kalamata olives, halved
675g skinless halibut fillets
80g di maionese
1 teaspoon finely grated lemon zest, preferably Meyer
3 tablespoons fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)

How to make Roasted Niçoise Salad with Halibut

Place a rimmed baking sheet on centre rack of oven; preheat to 232°C.

Toss potatoes, artichokes, 3 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons 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.

Toss green beans, olives, 1 tablespoon oil, and 1/4 teaspoons salt in same bowl. Season fish on both sides with 1/2 teaspoons salt and 1/4 teaspoons pepper, then coat with remaining 1 tablespoon oil.

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.

Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 teaspoons salt and 1/2 teaspoons pepper in a small bowl.

Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.