Fill a large pot with water, cover, and bring to a boil.
Wash and dry the fresh produce.
1 lb green beans
1 pint grape tomatoes
1 small bunch Italian (flat-leaf) parsley
Trim and discard the ends of the green beans, then cut into 2-inch pieces; transfer to a medium bowl.
Once the water in the pot is boiling, uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, 8-10 minutes. Add green beans to the pot and cook 2-3 minutes more. Drain and rinse under cold water; set aside to cool.
10 oz penne pasta
2 tsp salt
Meanwhile, preheat a large cast iron skillet over medium-high heat.
Pat the salmon fillets dry with paper towels and place on a plate; season with salt and pepper on both sides.
1 ½ lb salmon fillet
½ tsp salt
½ tsp black pepper
Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, place salmon, skin-side down, in the pan; cook until opaque and cooked through, 3 to 5 minutes per side. Once done, transfer to a plate to cool.
2 tsp extra virgin olive oil
Combine oil, vinegar, Dijon, salt, and pepper in a salad bowl; whisk to combine.
2 tbsp extra virgin olive oil
¼ cup red wine vinegar
1 tsp Dijon mustard
¼ tsp salt
½ tsp black pepper
Peel and mince garlic. Roughly chop capers and olives. Transfer everything to the salad bowl; stir to combine the dressing.
2 cloves garlic
2 tbsp capers
½ cup Kalamata olives, pitted
Halve the grape tomatoes crosswise. Peel and thinly slice onion into half rings; add both to the bowl with the dressing.
½ medium red onion
Shave parsley leaves off the stems; discard the stems and mince the leaves; add to the bowl (reserving a small handful for garnish).
Remove skin from the salmon, then using a fork or your hands, flake into bite-sized pieces.
Add salmon, pasta, and green beans to the bowl; toss to combine the salad.
To serve, divide pasta salad between dishes and garnish with reserved parsley. Enjoy!