Ingredients

For the Salad:

2 salmon fillets (about 6 oz each)

6–8 baby potatoes halved

2 eggs

1 cup green beans trimmed

1 cup cherry tomatoes halved

1/3 cup Kalamata olives

Mixed greens or romaine lettuce

For the Vinaigrette:

3 tbsp olive oil

1 tbsp red wine vinegar or lemon juice

1 tsp Dijon mustard

1 small garlic clove minced

Salt and black pepper to taste

Instructions

Cook the Potatoes and Eggs:

Boil the halved baby potatoes in salted water for about 10–12 minutes until tender.

In the last 7 minutes add the eggs to the pot to boil.

Remove both and let cool. Peel and halve the eggs.

Blanch the Green Beans:

In the same pot blanch the green beans for 2–3 minutes until bright green and crisp-tender. Drain and rinse with cold water.

Cook the Salmon:

Season salmon with salt and pepper.

Pan-sear in a little olive oil over medium heat for about 4 minutes per side until cooked through and golden.

Make the Vinaigrette:

Whisk together olive oil red wine vinegar Dijon garlic salt and pepper until well combined.

Assemble the Salad:

On a large plate or platter arrange the greens as a base. Top with potatoes green beans tomatoes olives eggs and salmon.

Drizzle with vinaigrette and serve immediately.