Atlantic Salmon Recipes

Preheat oven to 325 degrees. Pat salmon dry with paper towel. Place salmon on top of the lemon slices on a baking sheet lined with parchment paper. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake salmon for 15 minutes, or until cooked to desired doneness. Let cool slightly then break salmon into large flakes.

Meanwhile, add potatoes to a medium saucepan. Add cool water to cover by at least 1-inch. Bring water to a boil, season with 1/2 teaspoon salt, and cook until tender, 15-20 minutes. Transfer potatoes to a plate with a slotted spoon.

Bring the water in the pot to a boil again. Add green beans and cook until tender but crisp, about 2 minutes. Drain beans and run under cold water to stop cooking. Set aside.

Add eggs to the saucepan and cover with cold water by at least 1-inch. Bring water to a boil for 1 minute, then remove from heat, cover saucepan and let sit in the water for 9 minutes. Drain and run under cool water. Peel eggs; cut in quarters lengthwise.

For the dressing, add all ingredients (olive oil, dijon mustard, lemon juice, honey, 1/4 tsp salt, 1/4 tsp black pepper) to a jar or container with a lid. Shake until well combined.

Arrange lettuce evenly into shallow salad bowls. Drizzle with 1/4 of the dressing. Top each bed of lettuce with 1/4 portion of salmon, potatoes, haricot verts, egg quarters, olives, and capers. Drizzle remaining dressing over the ingredients.