Salad "Nicoise" with salmon

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Ingredients

• 240 g of salmon fillet;
• sea ​​salt - to taste;
• ground black pepper - to taste;
• 6 tablespoons of olive oil;
• 200 g of small potatoes;
• 100 g of string beans;
• 2 large eggs;
• 1 clove of garlic;
• 1 lemon;
• 1 teaspoon Dijon mustard;
• a bunch of lettuce leaves;
• a handful of olives;
• 4 small tomatoes.
  
  

Preparation

Rub salmon fillets with salt and pepper. Pour 3 tablespoons of olive oil into the frying pan and lay the fillet with the sandpaper down. Fry for 4 minutes, turn over and fry for 2 more minutes.

Cut the potatoes in half and boil together with the beans. Place eggs in boiling water for 6 minutes. Then hardboiled eggs clean and cut into 4 parts.

For refueling, mix the chopped garlic in the bowl with the remaining olive oil, lemon juice, mustard and a pinch of salt and pepper.

Add to the dressing salad leaves, potatoes, beans and black olives. Cut the tomatoes along into 4 slices, place in a bowl and mix.

Put the salad on the plates. Top with eggs and sliced ​​salmon fillets.

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