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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 325F.
Step 2
In a small bowl combine onion powder, whole grain mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper; spread 1 tablespoon of the mixture onto each salmon filet & reserve the remaining. Bake salmon for 15 to 20 minutes, cool & flake into large pieces. Reserve.
Step 3
Mix the remaining mustard mixture with white wine vinegar and olive oil. Reserve.
Step 4
While salmon cooks, prepare veggies: Boil potatoes in salted water until tender, 20-25 minutes. In the last 5 minutes of boiling, add green beans. Drain and rinse under cold water. Separate potatoes & green beans. Halve potatoes. Cool.
Step 5
Build the salad: Add lettuce to a shallow serving bowl or platter. Working in bunches of the same ingredients top the lettuce with components; flaked salmon, potatoes, green beans, hard boiled eggs, kalamata olives & artichoke hearts. Drizzle with reserved mustard vinaigrette.