Salmon Nicoise | Olive, Spearmint & Capers | Dr. Weil's Healthy Kitchen

Ingredients

• 1/4 cup lemon juice
• 1 tablespoon minced shallot
• 2 teaspoons capers, rinsed and roughly chopped
• 1 teaspoon Dijon mustard
• 1 finely chopped anchovy (optional)
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup pitted Kalamata olives, chopped
• 2 tablespoons finely chopped fresh spearmint
• 3/4 pound small purple potatoes or French fingerlings, scrubbed
• 1 1/4 teaspoons sea salt
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons grated lemon zest
• 2 teaspoons Dijon mustard
• 1 pound skinless salmon fillet, pinbones removed
• Freshly ground black pepper
• 3/4 pound green beans, trimmed
• 1 cup cherry tomatoes, halved
• 6 cups (about 8 ounces) salad greens
• 2 hard boiled eggs, quartered
• 12 Niçoise or Kalamata olives
• 1/4 cup roughly chopped fresh basil
• 4 lemon wedges