Sockeye Niçoise Salad

Ingredients:

• 1 Wild Bay Sockeye Fillet, or 3 portions 
• 1 Tbsp. olive oil
• 1 tsp. lemon pepper
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 lbs. Yukon Gold potatoes, quartered
• 1 bunch asparagus
• 1 lb. green beans
• 4 eggs hard boiled, quartered
• 1 cup assorted Greek olives, pitted
• 1 cup grape tomatoes, halved
• 4 cups mixed salad greens
• Vinaigrette (your choice)

Directions: 

Preheat the oven to 400 F. Season sockeye with olive oil and lemon pepper, roast for about eight minutes. Remove from the oven and let it rest. Season potatoes and asparagus with olive oil, salt, and pepper and roast asparagus for 10 minutes, potatoes for 25 minutes or until fork tender. Steam green beans for about five minutes or until tender. Arrange salmon, potatoes, hard boiled eggs, Greek olives, grape tomatoes, green beans and asparagus on top of a bed of mixed greens. Drizzle with your favorite vinaigrette, sprinkle with a little fresh ground pepper, and enjoy!