Salmon Niçoise with Eggs, Potatoes, Green Beans, Olives and Capers with Organic Valley

Ingredients

• ¼ cup + 2 tablespoons. olive oil
• Juice of 1 lemon
• 1 tablespoon mustard of choice (optional)
• Kosher salt, to taste
• Freshly ground black pepper
• 1 pound green beans, trimmed (and cut in half if desired)
• 1 pound red potatoes, scrubbed and left whole if small, halved or quartered if large
• ¼ cup drained nonpareil capers
• 4 (6 to 8 ounces) skin-on salmon fillets
• 4 Organic Valley® Large Eggs, hard-boiled to your preference
• 1/2 cup pitted olives, left whole or cut in half (plus more if desired)