Salmon With Haricot Verts

• The Marinade
• 2 tablespoons extra-virgin olive oil
• juice of 1 lemon
• 1 teaspoon minced fresh thyme
• 1 teaspoon lemon zest
• 1/2 cup finely minced scallions, white and green parts
• 1/4 cup Italian (flat leaf) parsley, chopped
• pinch of sea salt and freshly ground pepper
• The Fish
• 11/2 to 2 pounds Alaskan wild-caught salmon fillet, skin on.
• The Salad Accompaniments
• 1 pound steamed haricots verts or another young, tender garden bean
• 8 ounces your favorite salad greens: arugula, red oak leaf, watercress, or mesclun
• 8 hard-boiled eggs, peeled and cut into wedges
• 1/2 cup Nicoise olives, pitted
• 1/2 cup thinly sliced radishes
• Garnish: avocado slices (1/4 avocado per person), sprigs of thyme, Maldon sea salt, and a twist of pepper
• For the Lemon Oregano Dressing
• (Makes about 11/2 cups)
• 1/4 cup fresh lemon juice
• 4 tablespoons balsamic vinegar
• 1/4 cup fresh oregano leaves
• 2 cloves minced garlic
• 2 tablespoons capers, rinsed
• 3/4 cup extra-virgin olive oil
• sea salt and freshly ground pepper to taste

1. Preheat the oven to 400 degrees.
2. For the marinade
3. In a small bowl whisk together the olive oil, lemon juice, thyme, lemon zest, scallions, parsley, salt, and pepper. Set aside.
4. For the fish
5. Place the salmon, skin side down, in a large rectangular glass baking dish. Pour the marinade over the salmon and bake for 15-20 minutes, or until just done. Salmon should be slightly pink and moist in the center. Remove the salmon from the oven and when cool enough gently remove the skin.
6. For the haricots verts
7. In a pot with a steamer basket, steam the haricots verts until crisp and bright green. Plunge into ice water to stop cooking.
8. For the dressing
9. Place ingredients in a blender and puree until well blended
10. To serve
11. Begin by tearing the salmon into 2-inch pieces with a fork. Place some of the salad greens on each dinner plate, arranging the hard-boiled egg wedges, radishes, and haricots verts artfully around the plate. Divide the salmon evenly over the greens and garnish with the Nicoise olives, avocado slices, and sprigs of fresh thyme. Spoon the dressing liberally over the salmon and the greens.
12. For additional sparkle sprinkle the Maldon salt around the dish. Pass the pepper grinder.

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Taken from www.epicurious.com/recipes/member/views/salmon-with-haricot-verts-52369031 (may not work)