Salmon Nicoise Salad

This recipe serves 4-6 people.  Leftovers are outstanding, cold, straight from the fridge.

2 1/2-3 lbs salmon fillets, rinsed and patted dry.

In a small bowl, whisk together:

3 lemons, zested and then juiced

1/4 c olive oil

1/4 c Dijon mustard

1 tsp salt and 1/2 tsp pepper

4 cloves fresh garlic minced

Place salmon in a shallow, foil lined baking dish and pour sauce over top.  Let sit for 15-20 minutes then bake at 450 degrees for about 15 minutes, or until fish is just done and flakes in the middle.  Remove and let sit for a few minutes while you assemble the salad.

Yukon Gold Potatoes, cooked and sliced

Kalamata Olives

Tomatoes

Hard Boiled Eggs, cut into wedges

Green Beans, steamed and drained

I don’t have quantities for you because it varies depending on how many you make it for or how much you like tomatoes or beans or whatever.  Assemble your platter with the roasted salmon, arranging the rest of the ingredients in piles.

Mix together:

1/3 c olive oil

3 T white wine or champagne vinegar

1 tsp Dijon mustard

salt and pepper

Whisk well and drizzle over the beans, tomatoes, and potatoes.  Serve.