- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2010
MethodMustard Vinaigrette: In large bowl, whisk together oil, vinegar, lemon juice, mustard, shallot, thyme, salt, pepper and sugar; set aside.
Place salmon in centre of large piece of parchment paper. Sprinkle with salt and pepper; top with capers, lemon and thyme. Fold paper to edge; double-fold all edges and pinch to seal packet. Roast on baking sheet in 450°F (230°C) oven until fish flakes easily when tested, 10 to 15 minutes.
Meanwhile, in saucepan of boiling salted water, cook potatoes until almost fork-tender, about 8 minutes.
Add beans; cook until tender, about 2 minutes. Drain and rinse under cold water; pat dry. Add to vinaigrette along with tomatoes; toss to coat.
Arrange lettuce on plates. Top with potato mixture, eggs and salmon; drizzle with any remaining vinaigrette.
Nutritional facts Per serving: about
- Sodium 978 mg
- Protein 41 g
- Calories 575.0
- Total fat 32 g
- Potassium 1344 mg
- Cholesterol 270 mg
- Saturated fat 6 g
- Total carbohydrate 32 g
- Iron 25.0
- Folate 96.0
- Calcium 12.0
- Vitamin A 59.0
- Vitamin C 88.0