Ingredients:

Dressing:

• ¼ cup extra virgin olive oil
• ¼ cup stone ground mustard
• ¼ cup lemon juice
• 1 tsp dried dill
• ¼ tsp black pepper
• ½ tsp Himalayan sea salt

Salad:

• 1 lb salmon filet
• 3 tbsp olive oil
• ¼ lb green beans, trimmed
• 4 -6 minute eggs (soft boiled), sliced in half
• 6 cups spring greens
• 1/2 cup Greek olives
• 1 cup cherry or grape tomatoes

Instructions:

1. Heat oven to 375°F.
2. In a small bowl (or jar with tight fitting lid) whisk the ingredients for the dressing, set aside.
3. Place the salmon (skin side down) on a parchment lined, rimmed baking sheet and slather it with 1/4 cup of dressing, set aside.
4. Bring two small pots of water to a boil.
5. Place the salmon in the oven for 15 minutes.
6. Cook your 6 minute eggs in one pot of boiling water.
7. Blanch your green beans in the second pot of boiling water until tender but still have a crunch to them, about 3 minutes.
8. When the salmon is cooked (flakes when separated with a fork) build your salads.
9. Place the mixed greens on a large platter, topped with the salmon, the green beans, the six minute egg, the olives and tomatoes.
10. Drizzle with the remaining dressing. Enjoy!

Serving Size = 2 cups of salad, with 1.5 ounces of salmon and 1 egg, and 2 teaspoons of dressing