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Salmon, Potato and Green Bean Salad

Photo: Kate Mathis; Styling: Paul Grimes
Prep time 10 mins
Cook time 12 mins
Yield Serves 4

Ingredients

  • 2 medium red potatoes (about 12 oz.), thinly sliced
  • Salt and pepper
  • 1 pound salmon fillet, skin removed
  • 8 ounces green beans, trimmed
  • 1/3 cup pitted black olives, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice

Nutrition Information

  • calories 317
  • fat 16 g
  • satfat 2 g
  • protein 25 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 62 mg
  • sodium 425 mg

How to Make It

  1. Bring 1 inch of water to a boil in a large pan. Line with parchment a steamer basket that will fit in pan. Arrange potatoes on top; sprinkle with salt. Place salmon over potatoes; sprinkle with salt. Lower steamer into pan (don't let basket touch water). Steam for 6 minutes. Place green beans over salmon, cover and continue steaming until potatoes and beans are tender and fish is cooked through, 4 to 6 minutes longer.

  2. Transfer potatoes, beans and salmon to a large bowl; flake salmon. Let cool slightly. Add olives to bowl, drizzle with oil and lemon juice, season with salt and pepper and serve.