Serves 4
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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.


  • 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

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


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


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.

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


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.


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

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