Ingredients

  • 1 1/3 pounds green beans (trimmed)
  • 2 teaspoons olive oil
  • 1 pound salmon fillets
  • 4 large eggs (at room temperature)
  • 1 shallot (small, finely chopped)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 red pepper (deseeded and sliced)
  • 1/3 cup pitted kalamata olives

Directions

  1. Bring large saucepan of salted water to boil. Blanch beans for 5 mins, or until just cooked. Drain and place in bowl of iced water to set color and stop cooking process.
  2. Heat olive oil in skillet over medium-high heat. Season salmon with salt and pepper and cook, skin-side down, for 6 mins. Turn and cook for 4–5 mins for medium, or until cooked to your liking. Transfer to cutting board to rest.
  3. Place eggs in small saucepan and cover by 1/2 inch with cold water. Bring to boil, reduce heat to a simmer and cook for 3 1/2 mins. Remove from water and place in iced water with beans.
  4. Combine shallot, extra virgin olive oil and vinegar in a bowl. Drain beans and add to bowl with pepper and olives; toss well to coat in dressing.
  5. Remove skin from salmon and flake flesh into bowl with vegetables. Toss gently to combine. Peel shells from eggs and cut in half. Sprinkle cut side of eggs with sea salt and cracked black pepper and arrange on top of salad.
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NutritionView more

450Calories
Sodium10%DV250mg
Fat42%DV27g
Protein65%DV33g
Carbs6%DV18g
Fiber20%DV5g

PER SERVING *

Calories450Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat6g30%
Trans Fat
Cholesterol275mg92%
Sodium250mg10%
Potassium960mg27%
Protein33g65%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate18g6%
Dietary Fiber5g20%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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