Salmon Nicoise Tray Bake

Filled with tomatoes, potatoes, eggs and green beans, the salmon takes centrestage in this tray-bake. Nicoise dressing adds a salty, briny and appetising flavor to this roast.

Yield: Serves 4
Prep Time: 45 mins
Cook Time: 36 mins
Difficulty Level: 2/5

Ingredients

• 500 g kipfler potatoes, halved lengthways
• 1 medium bulb garlic, halved crossways
• ¼ cup (60 ml) extra virgin olive oil
• 200 g green beans, trimmed
• 4 eggs, at room temperature
• 200 g cherry truss tomatoes
• ½ cup (80 g) kalamata olives
• 4 x 150 g salmon fillets, skin on, pin-boned, skin scored
• salsa verde, to serve

Steps

01. Preheat oven to 200 C. Line a large roasting pan with baking paper.

02. Place potato and garlic in lined pan; drizzle with 1 tablespoon of the oil and season. Roast for 20 mins.

03. Meanwhile, cook beans in a saucepan of boiling water for 2 mins; remove using a slotted spoon and refresh under cold water. Reserve until required.

Bring water in pan back to the boil. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in the pan, return water to the boil. Cover pan, then turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove one egg at a time using a slotted spoon; place on paper towel to drain.

05. Add tomatoes and olives to roasting pan; drizzle with remaining oil. Stir to mix well; roast for 10 mins.

06. Push tomato mixture to one side of pan; add seasoned salmon to other side, skin-side down, making sure salmon sits directly on pan. Roast salmon for 2 mins; turn and roast for a further 2 minutes or until cooked to your liking.

07. Add green beans and eggs to pan; season to taste. Drizzle with salsa verde. Serve with remaining salsa verde to the side.