Salmon Niçoise Salad with Caper Mayo

Steps

1. Cook potatoes and beans Dice potatoes 2cm, then add to a small pot and cover with hot tap water. Cook for 20-25 minutes on high heat with the lid on, until tender. Trim green beans, then add to pot for final 3 minutes of cook time. Drain and run under cold water to cool slightly. Set aside to drain well.
2. Make salad Dice cucumber and tomato 2cm. Add both to a medium bowl, along with cooked potatoes, beans and Kalamata olives. Drizzle with a little olive oil and vinegar. Toss and season.
3. Prep and cook salmon Pat salmon dry and remove any pin bones. When potatoes have 7 minutes cook time remaining, season salmon and heat a small drizzle of oil in a small fry-pan, on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
4. Serve Niçoise salad topped with salmon, caper mayo and parsley.