Salmon Niçoise tray bake

Save washing up!

  • 45 mins preparation
  • Serves 4
  • Print
The classic nicoise flavour combination roasted together in this easy salmon tray-bake to create a tasty and effortless meal.
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  • 500 grams kipfler potatoes, halved lengthways
  • 1 medium bulb garlic, halved crossways
  • ¼ cup (60ml) extra virgin olive oil
  • 200 grams green beans, trimmed
  • 4 eggs, at room temperature
  • 200 grams cherry truss tomatoes
  • ½ cup (80g) kalamata olives
  • 4 x150g salmon fillets, skin on, pin-boned, skin scored
  • salsa verde, to serve


  • 1
    Preheat oven to 200°C/400°F. Line a large roasting pan with baking paper.
  • 2
    Place potato and garlic in lined pan; drizzle with 1 tablespoon of the oil and season. Roast for 20 minutes.
  • 3
    Meanwhile, cook beans in a saucepan of boiling water for 2 minutes; remove using a slotted spoon and refresh under cold water. Reserve until required.
  • 4
    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.
  • 5
    Add tomatoes and olives to roasting pan; drizzle with remaining oil. Stir to mix well; roast for 10 minutes.
  • 6
    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 minutes; turn and roast for a further 2 minutes or until cooked to your liking.
  • 7
    Add green beans and eggs to pan; season to taste. Drizzle with salsa verde. Serve with remaining salsa verde to the side.


Use ocean trout fillets instead of salmon, if preferred.

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