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Salmon NiçoiseIngredients 4 eggs, boiled and quartered600g baby potatoes300g green beans, chopped3 tomatoes, chopped65g kalamata olives, halved1 tbsp capersFor the salmon:300g Atlantic Salmon1 tsp olive oilFor the dressing:60ml olive oil3 tbsp lemon juice1 tbsp Dijon mustardSalt & cracked pepperFor the garnish:15g fresh dillInstructions 1. In a medium-sized saucepan, boil the eggs. Once cooked, place in a bowl of cold water and run them under running cold water while you peel them. Set aside.2. Place the potatoes in a medium-sized pot, cover with cold water and add salt. Bring to a boil, then reduce to a low medium heat and cook for about 20 minutes or until tender.3. When the potatoes have about 3 minutes cook time remaining, add the beans. Cook for 3 minutes then drain potatoes and beans, run under cold water and set aside.4. Preheat the oven to 150°C/300°F/gas 2. Line a baking tray with baking paper. Place the salmon fillets on the tray, brush with olive oil and season with salt & cracked pepper.5. Cook for 15-17 minutes. Meanwhile, make the dressing by adding all ingredients to a small jar and shake very well to combine.6. In a large serving bowl, toss together the potatoes, beans, kalamata olives and capers.Place the quarters of eggs, and broken up chunks of salmon evenly throughout.7. Drizzle dressing all over and garnish with fresh dill.