Name: Nicoise Inspired Salad with Pacific Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Ingredients: 2 (6 oz.) portions Pacific Halibut; ¼ pound small potatoes, quartered; 1 bunch asparagus; 3 tablespoons dill, chopped; ½ teaspoon oregano, divided; 3 teaspoons garlic, minced and divided; ½ cup extra-virgin olive oil plus 2 tablespoons, divided; 1 (15 oz.) can cannellini beans, drained; Salt and freshly ground black pepper; ¼ cup fresh lemon juice; 1 tablespoon whole grain mustard, divided; ½ tsp honey; 1 cup arugula; 1 cup cherry tomatoes, halved; 2 eggs, hardboiled and halved; 2 tablespoons capers; A few sprigs of flat leaf parsley, roughly chopped

A Sheet Pan Meal Turned Salad

This Pacific halibut recipe is a sheet pan meal turned salad, inspired by the variety of colors, textures, and flavors you’d find in a nicoise salad. In place of the classic tuna though, this salad features meaty Pacific halibut and adds in roasted vegetables that you can swap out over the course of the year, depending on what’s in season or what you have in your kitchen.

About Sophia J. Chang:

Sophia J Chang is a food stylist and photographer who's worked on TV shows, commercials, and restaurant social media campaigns. She can often be found browsing through local and seasonal produce, experimenting with new recipes, and running with her dog. She loves bringing people together for good eats and the variety of seafood from Wild Alaskan Company makes it that much easier.

Print Recipe

Nicoise Inspired Salad with Pacific Halibut

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

30 minutes

Total time

40 minutes

Yield

5 servings

Ingredients

2 (6 oz.) portions Pacific Halibut
¼ pound small potatoes, quartered
1 bunch asparagus
3 tablespoons dill, chopped
½ teaspoon oregano, divided
3 teaspoons garlic, minced and divided
½ cup extra-virgin olive oil plus 2 tablespoons, divided
1 (15 oz.) can cannellini beans, drained
Salt and freshly ground black pepper
¼ cup fresh lemon juice
1 tablespoon whole grain mustard, divided
½ tsp honey
1 cup arugula
1 cup cherry tomatoes, halved
2 eggs, hardboiled and halved
2 tablespoons capers
A few sprigs of flat leaf parsley, roughly chopped

Instructions

1. Preheat oven to 400F.

2. In medium bowl, toss potatoes with 1 tablespoon oil, 1 tablespoon dill, ¼ teaspoon oregano, and 2 teaspoons garlic. Season with salt and pepper. Place on a sheet pan lined with parchment paper and cook for 5 minutes in the oven.

3. Meanwhile, add cannellini beans, asparagus, 1 tablespoon oil, remaining ¼ teaspoon oregano, and a teaspoon each of salt and pepper to medium bowl and mix well. Add to the sheet pan, arranging in a single layer, and cook for 15 more minutes.

4. Pat halibut fillets dry with a clean kitchen towel or paper towel to remove excess moisture. Season both sides with salt, pepper, and 1 tablespoon dill, then add to sheet pan and roast for an additional 8 minutes. Halibut is medium-done when thickest part of fillet registers at 130F on an instant-read thermometer, or when flaked easily with a fork.

5. In a small bowl, whisk together remaining ¼ cup olive oil, lemon juice, mustard, honey, remaining garlic and dill until emulsified, seasoning with about ½ teaspoon each of salt and pepper or to taste.

6. Arrange the arugula, cherry tomatoes, eggs, and capers on a large platter. Top with the roasted vegetables, halibut, and drizzle with dressing. Garnish with parsley and enjoy.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Nicoise-Inspired Salad with Pacific Halibut

A Sheet Pan Meal Turned Salad

Nicoise Inspired Salad with Pacific Halibut

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