Fresh salmon niçoise

• red onion↗1

  (about 130g), finely chopped

• apple cider vinegar↗2 tbsp tbsp
• extra virgin olive oil↗2 tbsp tbsp
• pitted Kalamata olives↗12

  quartered

• finely chopped dill2 tbsp tbsp
• finely chopped tarragon leaves2 tsp tsp
• small new potatoes↗400g g
• eggs↗2
• thin green beans↗320g g

  trimmed

• wild salmon fillet↗4

  (about 100-125g each), thawed if frozen

• Little Gem lettuce leaves↗2 x 160g

  1 leaf torn

• tomatoes↗4

  sliced into wedges

Step-by-step instructions

1. 1

   Combine onion, vinegar, oil, olives and herbs in a medium bowl.

2. 2

   Boil potatoes in the lower part of a steamer for 10 mins. Add eggs (top up with boiling water from the kettle if they are not submerged). Tip green beans into a pot and place the steamer on top, then cook for another 8 mins.

3. 3

   Remove potatoes and eggs from the steamer, but do not drain the water. Add salmon to the water and cook 5 mins. Stir warm potatoes into the dressing.

4. 4

   To serve, split the lettuce between two plates (or lay on one large plate) together with half the green beans and tomatoes, then spoon half the dressed potatoes on top. Remove and discard any skin from the salmon, then break half the fish over the salad. Clean one egg, cut it in half and place one half on each salad. Cool the remaining ingredients for the next day to eat cold. Store under a lid in the fridge for up to one day.