• Boil the kettle. Trim and halve green beans. Slice lemon into wedges.
• Half-fill a medium saucepan with boiling water. Add the eggs and cook until  
soft-boiled or to your liking, 7-8 minutes. Drain and cool in cold water. 
• When the eggs have 5 minutes remaining, place a colander or steamer basket on 
top of the saucepan and add beans. Cover with a lid and steam until tender,  
4-5 minutes. 
• Remove from heat and set aside.  

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high 
heat. Pat salmon dry with paper towel and season both sides with salt and 
pepper. When oil is hot, cook salmon, skin-side down first, until just cooked 
through, 2-4 minutes each side. 
• Remove pan from the heat, then add a generous squeeze of lemon juice.  
HAVE A BBQ? Preheat BBQ to medium-high heat. In a medium bowl, combine salmon, 
a drizzle of olive oil and a pinch of salt and pepper. Place salmon skin-side down first 
on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each 
side. Transfer to a plate, squeeze over lemon juice and cover to keep warm. 

• While the salmon is cooking, slice tomato into wedges. 
• Roughly chop kalamata olives. 
• In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice, the 
honey and a drizzle of olive oil. 
• Add green beans, mixed salad leaves, tomato and olives. Toss to combine and 
season to taste. 

• Peel the eggs and cut into quarters. 
• Divide seared salmon and Nicoise-style salad between plates. Top salad with  
the eggs. 
• Serve with any remaining lemon wedges. Enjoy!