Niçoise salad with light aïoli | Dom Cooks

Ingredients

• 1 lbs skin-on salmon or trout filet
• 2 cups green beans
• 2 cups baby potatoes, cut in 2
• Zest and juice of 1 lemon
• 4-5 cherry tomatoes, cut in half
• A handful of pitted black olives, cut in 2
• Boston lettuce or baby gem leaves, roughly torn apart
• Basil leaves, for serving
• 1 cup finely chopped flat-leaf parsley
• 1 cup finely chopped fresh dill
• 0.5 tasse d’huile d’olive extra vierge
• Sel et poivre
• 1 large egg
• 1 large garlic clove, finely chopped
• 2 tsp Dijon mustard
• 1 cup avocado or sunflower oil
• 2 tbsp extra virgin olive oil
• Juice of 1/2 lemon
• 1 dash of white wine vinegar
• Salt and pepper