Salmon Nicoise Salad

• 4  - eggs
• 4 cups - mixed spring greens
• 1 pt - cherry tomatoes
• 1 cup - Kalamata olives
• ½ cup - extra virgin olive oil
• ½ cup - extra virgin olive oil
• ¼ cup - fresh lemon juice
• ¼ cup - fresh lemon juice lemons
• 2 teaspoons - dijon mustard
• 2 teaspoons - dijon mustard
• 1 clove - garlic
• 1 clove - garlic
• ¼ tsp - salt
• ⅛ tsp - black pepper
• ¼ tsp - salt
• ⅛ tsp - black pepper

Instructions

1. Preheat the oven to 400 degrees. Toss the potatoes with 1 tablespoon of the olive oil and salt and pepper to taste. Place on one side of a large rimmed baking sheet in a single layer and roast in the oven for 20-25 minutes until almost tender.
2. While the potatoes cook, prep the green beans and salmon. Toss the green beans with 1 tablespoon of olive oil and season with salt and pepper to taste. Season the salmon with salt and pepper, and squeeze the juice from 1/2 a lemon over each filet and slice the remaining half lemon. Brush the filets with the remaining olive oil and place the sliced lemon over the top of the filets.
3. When the potatoes are almost tender, add the salmon and green beans to the same baking sheet in a single layer and roast for 10-15 minutes or until a thermometer inserted into the thickest part of the salmon registers 140 degrees. Cooking time will vary based on the thickness of your salmon.
4. Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.
5. Whisk well until emulsified. Taste and adjust the seasoning as necessary.
6. Divide the lettuce, cherry tomatoes, olives, hard boiled egg, potatoes, green beans and salmon between (4) plates. Drizzle with the desired amount of dressing, serve and enjoy!