Salmon Nicoise Salad with Lemon-Caper Dressing
4 1/2 Tbsp. lemon juice
1 1/2 small shallot, minced
2 Tbsp. capers, rinsed and drained
1 1/2 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. water
2 tsp. Dijon mustard
3/4 lb. new potatoes
8 oz. green beans, trimmed
1/2 lb. salmon fillet
1/2 tsp. salt
4 cups lettuce leaves
2 tomatoes, sliced into wedges
2 hard-boiled eggs, peeled and sliced
12 pitted Kalamata olives
To make dressing, combine lemon juice, shallot, capers, olive oil, water and mustard in a jar with lid. Shake until emulsified.
Bring a large pot of salted water to a boil and cook potatoes until tender, 7-10 minutes. Remove potatoes with a slotted spoon to a bowl and allow to cool, then slice 1/3″ thick and drizzle with 1 Tbsp. dressing.
Return the pot of water to a boil and add green beans. Boil until crisp-tender, about 3-4 minutes. Remove to a bowl of ice water to stop cooking, then drain.
Salt salmon and place in a nonstick skillet with about 2″ of water. Bring to a simmer, cover and poach until opaque in center, about 8-10 minutes.
Divide lettuce, potatoes, green beans, tomatoes, eggs and olives among 4 plates. Top each plate with 2 oz. of salmon and drizzle with about 2 1/2 Tbsp. dressing.
WW Points per serving: 8