For the Salmon

• 1 lb salmon (skin attached)
• 2 tsp seafood spice blend (I use studio spice co spice blend)
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• s&p to taste

For the Potatoes and Green Beans

• 8 oz haricot vert (petite green beans)
• 8 small red potatoes (washed and scrubbed)
• 1.5 tsp garlic smoked salt spice blend (I use KFonville spice blend)

Dressing

• 1/2 c plain greek yogurt
• 1/4 c stone ground mustard
• 2 tbsp raw hone
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• s&p to taste

To Build The Salad

• arugula
• 8 minute egg, quartered
• cherry tomatoes, quartered
• potatoes, quartered
• bunch of haricot vert
• salmon pieces - pulled apart in chunks with a fork
• yogurt dressing
• garnish: pitted and chopped Nicoise or kalamata olives and capers

Equipment

• 2 - small parchment lined cookie sheets
• cutting board
• knife
• small bowl
• whisk

1. Preheat oven to 375.
2. Add salmon to parchment lined baking sheet.
3. Coat the salmon with olive oil, seafood spice blend, s&p, and fresh dill.
4. In a separate parchment lined baking sheet add potatoes and green beans.
5. Coat with olive oil and garlic smoked salt spice blend.
6. Add both baking sheets to oven and cook for approximately 15 minutes.
7. Meanwhile make the dressing: Whisk together all of the ingredients until combined and set aside.
8. To make the 8 minute egg: Bring water to a boil in a small sauce pan. Add eggs and cook for exactly 8 minutes.
9. Remove eggs immediately and to an ice bath or under cold running water. Peel the eggs, quarter them, and set aside.
10. Remove salmon, potatoes, and green beans from oven.
11. Build your salad: Add arugula to the bottom of the plate and arrange the egg, tomaotes, potatoes, and green beans around the plate. Add a few chunks of salmon on top. Drizzle yogurt dressing and garnish with chopped olives and capers.
12. Serve immediately.