Salmon Nicoise salad

SALMON NICOISE SALAD

For the dressing

1/2 cup olive oil

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1/4 teaspoon salt

Ground black pepper

For the salad

2-pound salmon fillet, skin on

1 tablespoon olive oil

Salt

Ground black pepper

1 pound small Yukon Gold potatoes

3/4 pound green beans, trimmed

2 heads Boston lettuce or Romaine hearts, washed and dried

1 cup cherry tomatoes

8 hard-cooked eggs, peeled and halved

1/2 cup pitted Kalamata olives

2 tablespoons capers

1. Make dressing: Whisk together oil, lemon juice, lemon zest, salt and pepper to taste. Cover with plastic wrap and set aside.

2. Cook salad ingredients: Preheat oven to 500 degrees. Line a rimmed baking sheet with heavy-duty foil. Place salmon on pan, skin-side down, brush with olive oil, and sprinkle with salt and pepper. Roast until medium-rare (fish will continue to cook as it cools), 12 to 15 minutes. Transfer to a plate and let cool slightly. Cover with plastic wrap and refrigerate for up to 1 day.

3. Place potatoes in a large saucepan, cover with water and bring to a boil. Lower heat and simmer until tender when pierced with a skewer, about 10 minutes. Drain, cool, cover and refrigerate for up to 1 day.

4. Bring a small pot of water to boil, add green beans, cook until just tender, 1 1/2 to 3 minutes, drain and rinse under cold water to cool. Drain again, pat dry with paper towels, place in a zipper-lock bag or airtight container and refrigerate for up to 1 day.

5. Arrange lettuce leaves on a large platter. Remove skin from salmon, cut fish into 8 or 10 pieces and place on top of lettuce. Arrange potatoes, beans, cherry tomatoes and eggs around salmon. Sprinkle with olives and capers. Drizzle with about half of the dressing, and serve with remaining dressing on side.

Makes 8 to 10 servings.