• Boil the kettle. Trim and halve green beans. 
• Half-fill a medium saucepan with boiling water. Add the eggs and cook until 
soft-boiled or to your liking, 7-8 minutes. Drain and cool in cold water. 
• When the eggs have 5 minutes remaining, place a colander or steamer basket on 
top of the saucepan and add green beans. Cover with a lid and steam until tender, 
4-5 minutes. Remove from heat and set aside. 

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high 
heat. Pat salmon dry with paper towel and season both sides with salt and 
pepper. When oil is hot, cook salmon, skin-side down first, until just cooked 
through, 2-4 minutes each side. 
TIP: Patting the skin dry helps it crisp up in the pan!  

• While the salmon is cooking, slice tomato and lemon into wedges. 
• Roughly chop kalamata olives. 
• In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice, the 
honey and a drizzle of olive oil. 
• Add green beans, mixed salad leaves, tomato and olives. Toss to coat in 
dressing and season to taste. 

• Peel the eggs and cut into quarters. 
• Divide seared salmon and Niçoise-style salad between plates. 
• Top salad with the eggs. 
• Serve with any remaining lemon wedges. Enjoy!