Salmon Niçoise Salad

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  0.5 cup Mayonnaise, Regular
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Mustard, Whole Grain
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  0.3 cup Lemon Juice, Fresh
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  1 tsp 1 teaspoon dried dill
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  0.5 tsp ½ teaspoon ​ sea salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  1 lbs Salmon
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  4 Egg, Whole, Large(176g)
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  0.3 lbs Green Beans
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  2 tbsp Capers, Canned, Drained
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  6 cup Lettuce, Romaine
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  0.5 cup Olives, Black, Canned, Pitted
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  1 cup Tomato, Cherry

Instructions

1. 1Whisk together the mayonnaise, 1/4 cup extra-virgin olive oil, stone-ground mustard, lemon juice, and dried dill in a small bowl until smooth. Season with the sea salt and black pepper. Set the dressing aside.
2. 2Bring a pot of water to a boil over high heat. Carefully add the eggs and cook exactly 6 minutes over high heat for soft-boiled yolks. Remove the eggs with a slotted spoon and cool under cold running water for 2 minutes, then peel and halve them. In the same boiling water, add the trimmed green beans and cook 3–4 minutes until tender-crisp. Drain and set aside.
3. 3Pat the salmon fillet dry and place skin-side down in a large skillet. Add the 3 tablespoons of extra-virgin olive oil and heat over medium-high. Cook the salmon 5–7 minutes skin-side down until the skin is crispy and the flesh turns opaque, then flip and cook 1–2 minutes until the internal temperature reaches 145°F. Transfer to a plate and let cool slightly.
4. 4In a small skillet over medium-high heat, add a small drizzle of any remaining olive oil. Add the drained and dried capers and fry 1–2 minutes until they burst and crisp slightly. Transfer to a plate.
5. 5Flake the salmon into large pieces, discarding the skin if desired.
6. 6Divide the spring lettuce mix evenly among 6 shallow meal-prep containers. Top each with portions of flaked salmon, green beans, halved eggs, fried capers, Greek olives, and cherry tomatoes.
7. 7Drizzle the dressing over each salad just before serving, or pack the dressing separately in small containers to keep the greens crisp during storage.