salmon niçoise platter.

Would you believe me if I told you this was my favorite salad?

It’s true. I know, I say it a lot.

Ask anyone who’s ever had the pleasure of dining out with me. If a Niçoise salad is on the menu, I’m ordering it. Whether it’s served with salmon, seared tuna – even tuna from a can, which happens to be the traditional way to go – the decision is easy. I’m in.

And now that I’ve started making it at home, it’s really on. The best part? It’s easy enough to throw together on a weeknight for two, and yet equally impressive when serving for a larger crowd.

Trust me. Your friends will love it. Try serving it on a fish platter, like this. They’ll go crazy.

Roasted Salmon Niçoise Platter

{à la Ina Garten}

Adapted to serve 2-4

• 1 lemon
• 2-3 tablespoons olive oil
• 2-3 tablespoons Dijon mustard
• A few garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 2-4 salmon fillets
• Potatoes of your choice, cooked and cut into slices {I used baby red potatoes}
• Haricots verts, blanched
• Tomatoes {either cherry or cut into wedges}
• Hard-booked eggs, halved
• Salad greens {I used mixed – you could also use watercress or arugula}
• Handful mixed olives
• Anchovies, optional

For the vinaigrette:

• 2 tablespoons champagne vinegar {or white wine vinegar}
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1/4 cup good olive oil

Preheat oven to 500 degrees.

Begin with a simple marinade for your salmon. Zest and juice your lemon and whisk in equal splashes of olive oil and Dijon mustard. Add garlic, season with salt and pepper, and pour the mixture over the fish (on a sheet pan covered in foil for easy clean-up). Let it sit for about 15 minutes or so.

To cook the potatoes, bring them to a boil in a large pot of salted water. Lower the heat and let them simmer for 10-15 minutes until they’re slightly tender when pierced with a fork. Drain them, placing the colander of potatoes back over the pot and cover with a clean kitchen towel. Let them steam for about 15-20 minutes. To blanch the haricots verts, place them in a pot of boiling water for about a minute, remove and place into an ice bath. If you need help hard-boiling your eggs, click here.

Roast the salmon in the oven for about 10 to 15 minutes, depending on how big the pieces are. You want it almost cooked through. Remove to a plate and allow it to rest for 10-15 minutes.

To make the vinaigrette, whisk together Dijon mustard and vinegar. Season with salt and pepper, and slowly whisk in olive oil. Now just spread your greens on a platter, and top with all of your ingredients. Drizzle with vinaigrette and enjoy.