• 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 under cold water.
• When eggs have 5 minutes remaining, place a colander or steamer basket over 
the saucepan and add beans. Cover with a lid and steam until tender, 
4-5 minutes. Remove from heat and set aside.  

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive 
oil. Pat salmon dry with paper towel and season both sides. 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.  
TIP: Patting the skin dry helps it crisp up in the pan!   
HAVE A BBQ? Preheat BBQ to medium-high. Toss salmon with olive oil, salt and 
pepper, then cook skin-side down first until charred and just cooked through,  
2–4 minutes each side. Finish with lemon juice and keep warm. 

• While salmon cooks, slice tomato into rounds. Roughly chop kalamata olives 
(see ingredients). 
• In a large bowl, combine Dijon mustard (see ingredients), a generous squeeze of 
lemon juice, the honey and a drizzle of olive oil. 
• Add green beans, gourmet leaf mix, tomato and olives. Toss and season 
to taste with salt and pepper.  

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