In the heat of mid-July, what could be better than a beautiful platter full of delicious peak-of-summer produce and healthy wild-caught salmon? It’s the classic and quintessential summer supper.

Roasted Salmon Nicoise Platter

adapted from a recipe by Ina Garten, The Barefoot Contessa


  • 4 lemons, zested and juiced
  • 1/4 cup olive oil
  • 1/4 cup grainy or Dijon mustard
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 6 pounds skin-on fresh salmon fillets
  • 3 pounds small new or fingerling potatoes
  • 1 1/2 pounds green beans, stems removed
  • 3 pounds ripe tomatoes, cut into wedges (or 6 small tomatoes)
  • 12 hard-cooked farm fresh eggs, peeled and halved
  • 1 bunch leaf lettuce or arugula
  • 1/2 pound large green olives, pitted
  • 1 can anchovies or anchovy paste, optional
  • Vinaigrette:
  • 1/4 cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil


  1. Preheat the oven to 500 degrees F.
  2. For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
  3. Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
  4. Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
  5. Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
  6. Blanch the green beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
  7. For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  8. Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, lettuce, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side. Makes 12 servings.

I like to add some capers with the salmon and the eggs. I also like to poach my salmon, but roasting it is not a problem even on really hot days because it only takes 12-15 minutes in the oven and then you can turn it off. You could also do it on the grill. Just make sure you get your grill good and hot.

This makes such a beautiful big platter for serving company. A bottle of white or rose wine or some cucumber water would be a lovely refreshing beverage to go with it. Perfect for dining al fresco on your deck or patio!