1 tsp Dijon mustard
Kosher salt and pepper
¼ cup pitted Kalamata olives, finely chopped
1 Tbsp capers, rinsed
¼ cup Fresh Tarragon, chopped
1 lb. fingerling potatoes, halved lengthwise
8 oz green beans
*1 ¼ lb. center-cut salmon fillet (skin on), about 1" thick
1 head butter lettuce, leaves separated
*4 large hard-boiled eggs, quartered
Heat grill to medium-high or use pan and heat stove to medium-high.
In a large bowl, whisk together the vinegar, mustard, 2 Tbsp oil, and ¼ tsp pepper. Add the olives, capers, and tarragon and mix to combine.
In a separate large bowl, toss the potatoes and green beans with remaining Tbsp oil and ¼ tsp each salt and pepper. Season the salmon with ¼ tsp each salt and pepper, and grill, skin side down, covered, until opaque throughout, 10 to 12 minutes; transfer to a cutting board. If using a stove top use a small amount of oil before placing in pan to prevent sticking and cook in the same way.
While the salmon is grilling/cooking, add the potatoes to the grill or pan and cook, covered, until tender, 5 to 6 minutes per side, then add to the bowl with the dressing and toss. Grill/cook the green beans until lightly charred, turning occasionally, 2 to 3 minutes.
Using a fork, flake the salmon into pieces, discarding the skin. Divide the lettuce, eggs, potatoes, green beans, and salmon among the plates, spooning over any remaining dressing.
*For clean eating use non-factory farmed, sustainable, organic, certified humane products for best results.