Step 1

Halve any larger potatoes so they are all roughly the same size. Place potatoes in a pot with 1 teaspoon salt and cover with cold water. Bring to the boil and cook until potatoes are tender, 10-12 minutes.

Step 2

Trim green beans and cut in half. Separate baby cos lettuce leaves and roughly chop. Cut cherry tomatoes in half. Whisk all dressing ingredients together and set aside.

Step 3

Heat a drizzle of oil in a fry pan on medium to high heat. Pat salmon dry with paper towels and season with salt. Pan-fry salmon skin-side down until skin is crispy, about 2 minutes. Flip salmon over and continue to cook for a further 1 minute until just cooked through (salmon is best cooked medium to medium rare)

Step 4

Drain potatoes and toss with vegetables and dressing.

Step 5

To serve, divide salad and salmon between plates and spoon over some tapenade.

Step 6

To make an olive tapenade place 1¼ cups pitted kalamata olives and 3-4 tablespoons good-quality extra virgin olive oil in a food processor and blend until just combined. Makes about 1 cup. Keeps in the fridge for a couple of weeks.