Salmon fillet: 150g (5.3 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 large, 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: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Place 100g baby potatoes in a pot with water and bring to a boil. Cook until tender, about 15 minutes. Drain and halve when cool enough to handle. 3. Steam 75g green beans until tender-crisp, about 5 minutes. 4. Season 150g salmon fillet with salt and pepper. 5. Place salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until cooked through. 6. Meanwhile, make the dressing by whisking together 5g Dijon mustard, 10ml red wine vinegar, 10ml olive oil, 2g chopped thyme, 3g minced garlic, 1g salt, and 1g black pepper. 7. In a large bowl, combine 50g mixed salad greens, cooked potatoes, green beans, 100g halved cherry tomatoes, 20g Kalamata olives, and 5g capers. 8. Toss the salad with half of the dressing. 9. Flake the cooked salmon into large pieces. 10. Arrange the salad on a plate, top with salmon and 50g sliced hard-boiled egg. 11. Drizzle with the remaining dressing.
