By Blaire
In a medium pot, bring water to a boil and add the baby potatoes. Cook them for about 12-15 minutes or until they are fork-tender, then drain and set aside to cool slightly.
While the potatoes are cooking, trim the ends off the green beans. In another pot, bring water to a boil and blanch the green beans for about 3-4 minutes or until bright green and tender-crisp. Drain and immediately place them in ice water to stop the cooking process. Drain once cooled.
In a large skillet over medium heat, add the extra virgin olive oil. Season the seared salmon with salt and pepper, and place it skin-side down in the pan. Cook for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and let it cool slightly.
Slice the cooled potatoes, halve the cherry tomatoes, and cut the hard-boiled egg into quarters. Arrange them on a serving platter along with the blanched green beans and olives.
Flake the cooked salmon into large chunks and add to the platter.
Drizzle the olive oil & mustard dressing over the salad. Gently toss all the ingredients to combine.
Season the salad with extra salt and pepper to taste, if desired, and serve immediately.
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This Salad Main Course Seafood Healthy recipe is ready in 40 minutes and features Seared salmon, Baby potatoes, Green beans and other delicious ingredients. Contains 480 calories total.
In a medium pot, bring water to a boil and add the baby potatoes. Cook them for about 12-15 minutes or until they are fork-tender, then drain and set aside to cool slightly.
While the potatoes are cooking, trim the ends off the green beans. In another pot, bring water to a boil and blanch the green beans for about 3-4 minutes or until bright green and tender-crisp. Drain and immediately place them in ice water to stop the cooking process. Drain once cooled.
In a large skillet over medium heat, add the extra virgin olive oil. Season the seared salmon with salt and pepper, and place it skin-side down in the pan. Cook for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and let it cool slightly.
Slice the cooled potatoes, halve the cherry tomatoes, and cut the hard-boiled egg into quarters. Arrange them on a serving platter along with the blanched green beans and olives.
Flake the cooked salmon into large chunks and add to the platter.
Drizzle the olive oil & mustard dressing over the salad. Gently toss all the ingredients to combine.
Season the salad with extra salt and pepper to taste, if desired, and serve immediately.
Calories per Serving: 480
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