Grilled Salmon Niçoise

Ingredients

• 1.5 lbs Fresh salmon fillets
• 1 lb Baby red potatoes, halved
• 8 oz Fresh green beans, trimmed
• 4 large Hard-boiled eggs, peeled and halved
• 1 cup Cherry tomatoes, halved
• 0.5 cup Niçoise olives or Kalamata olives
• 5 oz Mixed baby greens
• 0.33 cup Extra-virgin olive oil
• 2 tbsp Fresh lemon juice
• 2 tbsp Fresh dill, finely chopped
• 1 tsp Dijon mustard
• 1 tbsp Capers, drained(optional)

Instructions

1. 1

   Whisk together the olive oil, lemon juice, chopped dill, and Dijon mustard in a small bowl to create the vinaigrette; season with salt and pepper.

2. 2

   Boil the halved potatoes in salted water for about 10-12 minutes until tender, then drain and toss with a spoonful of the vinaigrette while warm.

3. 3

   Blanch the green beans in boiling water for 3 minutes, then immediately plunge them into an ice bath to preserve their bright green color and crispness.

4. 4

   Brush the salmon fillets with olive oil and season with salt and pepper, then grill over medium-high heat for 4-5 minutes per side until just opaque.

5. 5

   Let the salmon rest for 3 minutes, then gently flake it into large chunks or leave the fillets whole depending on your presentation preference.

6. 6

   Arrange a bed of mixed greens on a large platter or individual plates.

7. 7

   Artfully compose the salad by placing the potatoes, green beans, halved eggs, tomatoes, and olives in distinct sections over the greens.

8. 8

   Top with the grilled salmon, sprinkle with capers if using, and drizzle the remaining lemon-dill vinaigrette over the entire dish before serving.