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Roasted Niçoise Salad with Halibut

['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)']

Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

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