Start by making your salad. Fill a saucepan with salted water, bringing to a boil before adding the green beans, cooking 2-4 minutes, until al dente. With a slotted spoon, pull them out of the saucepan, plunging them into a bowl of ice water. Use paper towels to blot them dry.
In a separate pan, use coconut oil to grease the pan over medium-high heat. Once warmed, add your salmon fillets after first patting dry with paper towels and seasoning with salt and pepper. Place the salmon fillets skin-side down, lowering the heat to medium before cooking 3-4 minutes on each side. If when you go to flip the fish it is still sticking, the skin hasn't crisped up yet; give it a little more time. Once cooked, set aside.
As the fish cooks, prepare your dressing by combining all your dressing ingredients in a small bowl.
Lastly, put your salad together. Start by placing your greens in a serving bowl before adding your tomatoes, cucumber, onion, and cooked green beans. Top with the salmon fillets, hard-boiled egg pieces (of your preferred size), olives, and anchovies before drizzling with your dressing and serving.
Bowl of ice water
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