Salmon fillet: 100g (3.5 oz), Baby potatoes: 100g (4-5 small), Green beans: 75g (3/4 cup), Cherry tomatoes: 100g (1/2 cup, halved), Mixed salad greens: 50g (2 cups), Kalamata olives: 20g (5-6, pitted), Egg: 50g (1 medium, hard-boiled), Capers: 5g (1 tsp), Dijon mustard: 5g (1 tsp), Red wine vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Fresh thyme: 2g (1/2 tsp, chopped), Garlic: 3g (1 clove, minced), Salt: to taste, Black pepper: to taste
1. Boil 100g baby potatoes until tender, about 12-15 minutes, and steam 75g green beans for 4-5 minutes until crisp-tender. 2. Hard-boil 50g egg, peel, and halve. 3. Season 100g salmon fillet with salt, pepper, and 2g thyme, and bake at 170°C (340°F) for 15-18 minutes or until cooked through. 4. In a small bowl, whisk 5g Dijon mustard, 10ml red wine vinegar, 10ml olive oil, 3g garlic, salt, and pepper for dressing. 5. Arrange 50g salad greens, 100g cherry tomatoes, cooked potatoes, green beans, 20g olives, 5g capers, and egg on a plate, top with salmon, and drizzle with dressing. 6. Enjoy!
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