Poached Salmon Niçoise Salad with Herbed Green Beans

Rinse the salmon under cold water and pat dry with paper towels; set aside. Wash and dry the mixed greens thoroughly. Gather eggs for boiling and measure out olives and capers for assembly.

Trim the ends of the green beans and rinse under cold water. Finely chop the fresh herbs and set aside for later use.

Place eggs in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce to a simmer for 9-10 minutes for hard-boiled eggs, then transfer to an ice bath to stop cooking. Peel once cooled.

In a large skillet, bring 2-3 cups of water to a gentle simmer (about 80°C) with a pinch of salt. Add salmon fillets skin-side down and poach for 8-10 minutes until the flesh flakes easily with a fork and appears opaque. Remove carefully with a slotted spatula and let cool slightly.

Place green beans in a steamer basket over boiling water, cover, and steam for 5-7 minutes at 100°C until bright green and tender-crisp. Remove from heat, toss with a drizzle of olive oil and chopped herbs while warm.

In a small bowl, whisk together olive oil, lemon juice, finely chopped herbs, salt, and pepper until emulsified. Taste and adjust seasoning if needed.

Spread mixed greens evenly across a large serving platter. Flake the cooled salmon into large chunks and arrange over the greens. Halve the eggs and place them around the salmon, then scatter olives and capers evenly. Drizzle the dressing over the entire salad just before serving.