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Preheat oven to 425°F.
Wash and dry the fresh produce.
Depending on size, halve or quarter potatoes into bite-sized pieces. Transfer to one half of a baking sheet pan.
Trim and discard ends of the green beans; add to the other half of the baking sheet. Drizzle veggies with oil, season with spices, and toss to coat (keeping the veggies separate); spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are golden brown and fork-tender, 15-20 minutes. Remove from oven and set aside to cool slightly.
While the veggies are roasting, pat the salmon dry with paper towels and place, skin-side down, on another baking sheet. Drizzle with oil and season with spices.
Add baking sheet to the oven and roast until salmon is opaque and flakes easily with a fork, 8-10 minutes. Remove from oven and set aside to cool slightly.
Meanwhile, halve tomatoes and place on a plate.
Peel and thinly slice shallot into rings; add to the plate with the tomatoes.
Halve eggs lengthwise; add to the plate.
Separate lettuce into leaves and divide between plates. Top with potatoes, green beans, salmon, tomatoes, shallots, eggs, olives, and capers. Serve with vinaigrette on the side and enjoy!
Preheat oven to 425°F.
Wash and dry the fresh produce.
Depending on size, halve or quarter potatoes into bite-sized pieces. Transfer to one half of a baking sheet pan.
Trim and discard ends of the green beans; add to the other half of the baking sheet. Drizzle veggies with oil, season with spices, and toss to coat (keeping the veggies separate); spread out in an even layer.
Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until veggies are golden brown and fork-tender, 15-20 minutes. Remove from oven and set aside to cool slightly.
While the veggies are roasting, pat the salmon dry with paper towels and place, skin-side down, on another baking sheet. Drizzle with oil and season with spices.
Add baking sheet to the oven and roast until salmon is opaque and flakes easily with a fork, 8-10 minutes. Remove from oven and set aside to cool slightly.
Meanwhile, halve tomatoes and place on a plate.
Peel and thinly slice shallot into rings; add to the plate with the tomatoes.
Halve eggs lengthwise; add to the plate.
Separate lettuce into leaves and divide between plates. Top with potatoes, green beans, salmon, tomatoes, shallots, eggs, olives, and capers. Serve with vinaigrette on the side and enjoy!