Step 1

For the salad:

Step 2

Preheat the oven to 400 F.

Step 3

Divide a 13-by-18-inch baking sheet into three even sections.

Step 4

Drizzle 1 to 2 teaspoons of oil on the first section. Add the halved red potatoes, spreading them out in the oiled section. Drizzle another teaspoon of oil over the tops, followed by 1/4 teaspoon each of salt, pepper, and garlic powder. Roast in the oven for 15 minutes then remove from the oven.

Step 5

In the second section, repeat the oil and seasoning routine with the green beans. In the third section, do the same with the cherry tomatoes. Place the baking sheet back in the oven for another 15 minutes.

Step 6

Remove from the oven and nestle the salmon filets between the roasted veggies, moving the veggies over to ensure the salmon flesh is touching the baking sheet. Drizzle 1 to 2 teaspoons of oil over the filets, followed by a sprinkling of salt and pepper. Then mist the entire tray with oil spray to ensure it’s nicely spritzed and ready for the final roast. Place back in the oven for about 12 minutes depending on your preferred doneness of the fish.

Step 7

Remove from the oven and either build your salads with warm salmon and veggies or cover and place in the fridge to chill before building.

Step 8

For the dressing:

Step 9

Add all the dressing ingredients into a bowl or mason jar and mix until emulsified and smooth. Season with extra salt, pepper and mustard to taste.

Step 10

To assemble:

Step 11

Add 1 to 2 handfuls of leafy greens to each bowl. Place a salmon filet on top and surround it with roasted potatoes, green beans, tomatoes, halved hard-boiled eggs, artichoke hearts and optional olives. Pour dressing over the top, garnish with optional fresh herbs, and dig in!