Serves 2

Ingredients:

• 12 oz Salmon, thawed
• 8 oz Green Beans
• 1 lb Fingerling Potatoes
• 3 Eggs
• Lettuce, washed and chopped
• 1 Radish bulb, sliced thinly
• 1 Tbsp. Lemon Juice
• 2 Tbsp. Olive Oil
• 1 Tbsp. Dijon Mustard
• 1 Shallot, minced
• Salt & Pepper

Preheat oven to 425 degrees.

Place salmon, skin side down, in a baking dish. Brush with olive oil and season with salt and pepper. Place in the oven and bake for 10 minutes. Bring medium and small pots of water to a boil. Add potatoes to the medium pot and eggs to the small pot. Cook for about 8 minutes. Potatoes should be fork tender. While the potatoes and eggs are cooking, fill a medium sized pot halfway with water, and add 2 tsp. of salt. Bring to a boil. Add the green beans and cook until tender but still firm to the bite, about 3 minutes. Drain and run under cold water. When salmon is done remove from oven and pull apart with a fork into smaller pieces. Peel eggs and cut in half.

In a small bowl, whisk together the lemon juice, olive oil, mustard, shallot, and salt and pepper, to taste.

Arrange a bed of lettuce on a serving platter. Top with the eggs, green beans, salmon, potatoes and radish in mounds. Drizzle dressing over salad and serve.