This is a standby in our house, and although not really seasonally appropriate in fall or winter, it would be the perfect meal accompanied by a soup in either season. You can also easily adapt this meal to be vegan by omitting the eggs and instead of fish making a cannellini bean salad (which I have done before and it's turned out quite well).
Salmon Niçoise Salad,
For the Cannellini-Bean Niçoise Salad recipe go
4-5 red new potatoes
8 oz green beans, trimmed
2 skinless salmon fillets (about 6 oz each) or very high quality canned (2 cans)
2 heads red leaf, romaine, or boston lettuce
4 plum tomatoes
3 large eggs, hardboiled
1 medium red onion (not shown in pic)
1 jar or tin anchovy fillets drained (optional)
1/4 cup Niçoise olives
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and pepper
1/4 cup olive oil
In a medium bowl, whisk juice, mustard and a pinch of salt and pepper until combined.
Whisking constantly, add olive oil in a slow steady stream; whisk until thickened.
In a 5 quart pot, bring 1/2 inch water to a boil, salt and add pototoes. Cover and cook, turning occasionally, until tender, about 14 minutes.
With a slotted spoon, transfer the potatoes to a bowl. Set aside to cool. Add the green beans to the pot of boiling water. Cover and cook until tender, about 4 minutes. Remove beans to a ice bath, drain and set aside.
Fill a deep skillet with 1/4 inch water. Season the salmon on both sides with salt and pepper and place in the skillet. Bring the water to a gentle simmer, cover and cook until the salmon is opaque, about 10-14 minutes. Transfer to a plate and flake with a fork and allow to cool.
While the salmon is cooking, tear lettuce into pieces, quarter the potatoes and tomatoes, peel and quarter the eggs (use a wet pairing knife) and thinly slice the onion.
On a large platter, arrange all the ingredients and serve with the vinaigrette.