Salmon Nicoise Pasta Salad with Kalamata Olive-Caper Vinaigrette

[Sincerely-Food-Chef]

Ingredients

• 2 tbsp capers
• 2 cloves garlic
• 1 pint grape tomatoes
• 1 lb green beans
• 1 small bunch Italian (flat-leaf) parsley
• ½ cup Kalamata olives, pitted
• 10 oz penne pasta
• ½ medium red onion
• 1 ½ lb salmon fillet
• black pepper
• Dijon mustard
• extra virgin olive oil
• red wine vinegar
• salt

Instructions

1. Fill a large pot with water, cover, and bring to a boil.
2. Wash and dry the fresh produce.
   • 1 lb green beans
   • 1 pint grape tomatoes
   • 1 small bunch Italian (flat-leaf) parsley
3. Trim and discard the ends of the green beans, then cut into 2-inch pieces; transfer to a medium bowl.
4. 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
5. Meanwhile, preheat a large cast iron skillet over medium-high heat.
6. 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
7. 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
8. 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
9. 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
10. 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
11. Shave parsley leaves off the stems; discard the stems and mince the leaves; add to the bowl (reserving a small handful for garnish).
12. Remove skin from the salmon, then using a fork or your hands, flake into bite-sized pieces.
13. Add salmon, pasta, and green beans to the bowl; toss to combine the salad.
14. To serve, divide pasta salad between dishes and garnish with reserved parsley. Enjoy!