Salmon Nicoise-Style Salad

Ingredients

• 1 Pound salmon fillets, skinless - 1 pound (454 g), 454 g total
• 4 Count large eggs - 4 (count), peeled and halved lengthwise
• 1 Pound baby potatoes, halved - 1 pound (454 g), 454 g total
• 12 Ounce green beans, trimmed - 12 ounces (340 g), 340 g total
• 2 Cup cherry tomatoes, halved - 2 cups (300 g), 300 g total
• 0.5 Cup Kalamata olives, pitted - 1/2 cup (75 g), 75 g total
• 5 Ounce mixed salad greens - 5 ounces (142 g), 142 g total
• 0.25 Cup olive oil, divided - 1/4 cup (60 ml), Divided: 3 tablespoons for vinaigrette and 1 tablespoon for searing
• 3 Tablespoon fresh lemon juice - 3 tablespoons (45 ml), 45 ml total
• 1 Tablespoon Dijon mustard - 1 tablespoon (15 g), 15 g total
• 1 Teaspoon kosher salt, divided - 1 teaspoon (6 g), Divided: 1/2 teaspoon for vinaigrette and 1/2 teaspoon for salmon
• 0.5 Teaspoon black pepper, divided - 1/2 teaspoon (1 g), Divided: 1/4 teaspoon for vinaigrette and 1/4 teaspoon for salmon

Instructions

1. Prep vegetables and salmon

   1. *Halve the potatoes and tomatoes*, *trim the green beans*, rinse and dry the greens, and *pat the salmon dry*.

2. Cook potatoes, eggs, and green beans

   2. Place the potatoes and eggs in a large saucepan and cover with water by 1 inch. Bring to a boil, reduce to a simmer, cook eggs for *10 minutes*, then transfer them to cold water; continue cooking potatoes until *fork-tender*, adding green beans for the *last 2 minutes*.

3. Drain and finish eggs

   3. Drain the potatoes and green beans, rinse the beans briefly with cool water, and let everything drain well. *Peel the eggs*, *halve them lengthwise*, and let the potatoes cool until *warm, not hot*.

4. Make the vinaigrette

   4. In a bowl, *whisk together* 3 tablespoons olive oil, lemon juice, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper until *slightly thickened*.

5. Sear the salmon

   5. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Season salmon with the remaining salt and pepper, then *sear 3 to 4 minutes per side* until the center reaches *145°F* and the fish *flakes easily*.

6. Compose and serve

   6. Arrange greens on a platter, then *compose the salad* with potatoes, green beans, tomatoes, olives, eggs, and salmon. *Drizzle with vinaigrette* and serve.