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Roasted Niçoise Salad with Halibut

Name: Roasted Niçoise Salad with Halibut
Ingredients: 1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces; 2 (12-oz.) jars marinated artichoke hearts, drained; 5 Tbsp. extra-virgin olive oil, divided; 1 1/4 tsp. kosher salt, divided; 1 tsp. freshly ground black pepper, divided; 1 lb. green beans, preferably haricots verts, trimmed; 1/2 cup pitted Kalamata olives, halved; 1 1/2 lb. skinless halibut fillets; 1/2 cup mayonnaise; 1 tsp. finely grated lemon zest, preferably Meyer; 3 Tbsp. fresh lemon juice, preferably Meyer; 1/4 cup basil leaves (from about 1/2 bunch); 1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces2 (12-oz.) jars marinated artichoke hearts, drained5 Tbsp. extra-virgin olive oil, divided1 1/4 tsp. kosher salt, divided1 tsp. freshly ground black pepper, divided1 lb. green beans, preferably haricots verts, trimmed1/2 cup pitted Kalamata olives, halved1 1/2 lb. skinless halibut fillets1/2 cup mayonnaise1 tsp. finely grated lemon zest, preferably Meyer3 Tbsp. fresh lemon juice, preferably Meyer1/4 cup basil leaves (from about 1/2 bunch)

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1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
2 (12-oz.) jars marinated artichoke hearts, drained
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 lb. green beans, preferably haricots verts, trimmed
1/2 cup pitted Kalamata olives, halved
1 1/2 lb. skinless halibut fillets
1/2 cup mayonnaise
1 tsp. finely grated lemon zest, preferably Meyer
3 Tbsp. fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)
1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces2 (12-oz.) jars marinated artichoke hearts, drained5 Tbsp. extra-virgin olive oil, divided1 1/4 tsp. kosher salt, divided1 tsp. freshly ground black pepper, divided1 lb. green beans, preferably haricots verts, trimmed1/2 cup pitted Kalamata olives, halved1 1/2 lb. skinless halibut fillets1/2 cup mayonnaise1 tsp. finely grated lemon zest, preferably Meyer3 Tbsp. fresh lemon juice, preferably Meyer1/4 cup basil leaves (from about 1/2 bunch)