Salmon Nicoise Salad

INGREDIENTS (Yields 1-2 salads)

1-2 Large Yukon Gold Potatoes

1/4 lb Green Beans

2-4 Eggs (boiled for 8 min)

1 Large Cucumber

8-10 Kalamata Olives

8-10 Cherry Tomatoes

1/2 lb Spring Salad Mix

2-3 Sprigs Flat Leaf Parsley (for garnish)

I start by preparing the ingredients and putting everything on one tray.

Chop and boil the potatoes until you can put a knife in the potato and feel no resistance.

Blanch the green beans for 5-8 minutes.

Set a timer and boil eggs for 8 min. Immediately put into a bath of ice water before peeling and storing. You can store cooked and peeled eggs for several days in the fridge. I like to store in a clean dry glass bowl and cover with plastic wrap.

Slice Cucumbers, cherry tomatoes, and chop Kalamata olives and put everything onto the prep tray.

On another tray, prep salmon fillets, and season to taste with salt & pepper. Generously cover in olive oil.

Turn on the broiler and set to low.

Place the salmon in the oven on the lowest rack for 10-15 minutes keeping a close eye on it. Pull the salmon onto the top rack and set the broiler to high. Watch closely and remove when the salmon has a nice brown color on the top.

Simple Lemon Pepper Vinaigrette Recipe

1 Juice Of Lemon

1/2 Teaspoon Lemon Zest

Salt & Pepper to taste

1-2 Teaspoon Dijon Mustard (more if you prefer)

1 Tablespoon Finely Chopped Parsley & Thyme

1/4 Cup Olive Oil

On a bed of spring lettuce, begin to add the prepped ingredients to the top of the Nicoise salad.

Generously add vinaigrette and ENJOY!!