Oven-Poached Salmon Salad with Mustard Vinaigrette

Ingredients

• 4 skinless centre-cut salmon fillets , (about 6 oz/175 g each)4 4skinless centre-cut salmon filletskinless centre-cut salmon fillets, (about 6 oz/175 g each)
• 1/4 tsp salt 1/4 1/4tsp tspsalt
• 1/4 tsp pepper 1/4 1/4tsp tsppepper
• 1 tbsp capers , drained and rinsed1 1tbsp tbspcapercapers, drained and rinsed
• 1 lemon , thinly sliced1 1lemonlemons, thinly sliced
• 4 fresh thyme sprigs 4 4fresh thyme sprigfresh thyme sprigs
• 1 lb new potatoes , scrubbed and halved1 1lb lbnew potatonew potatoes, scrubbed and halved
• 1 lb green beans 1 1lb lbgreen beangreen beans
• 1 cup grape tomatoes 1 1cup cupgrape tomatogrape tomatoes
• 6 cups torn romaine lettuce 6 6cups cupstorn romaine lettuce
• 4 hard-cooked eggs , peeled and quartered4 4hard-cooked eggs, peeled and quartered
• Mustard Vinaigrette:
• 3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
• 1 tbsp white wine vinegar 1 1tbsp tbspwhite wine vinegar
• 2 tsp lemon juice 2 2tsp tsplemon juice
• 2 tsp Dijon mustard 2 2tsp tspDijon mustard
• 1 shallot , (white part only), minced1 1shallotshallots or green onion, (white part only), minced
• 1 tsp minced fresh thyme 1 1tsp tspminced fresh thyme
• 1/4 tsp salt 1/4 1/4tsp tspsalt
• 1/4 tsp pepper 1/4 1/4tsp tsppepper
• 1 pinch granulated sugar 1 1pinch pinchgranulated sugar