Rating: 3.5 stars
23 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
  • 23 Ratings
Julia Levy


Credit: Jen Causey

Recipe Summary test

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Cook the potatoes in salted water until just tender, about 6 minutes. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse to cool. Cut the potatoes in half.

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the salmon, skin-side down, and cook 3 to 4 minutes. Turn the fillets and cook until they are no longer translucent but still moist in center, 3 to 4 minutes more. Remove from skillet.

  • Whisk together the lemon juice, parsley, mustard, salt, pepper, and the remaining oil in a small bowl.

  • Divide the salmon, potatoes, green beans, tomatoes, and olives evenly among the plates. Drizzle the dressing over each serving. Serve warm or at room temperature.

Nutrition Facts

671 calories; fat 41g; saturated fat 6g; cholesterol 107mg; sodium 888mg; protein 43g; carbohydrates 34g; sugars 6g; fiber 6g; iron 3mg; calcium 81mg.