Salmon Niçoise Pasta Salad

• 1 (1-pound) salmon fillet
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 teaspoons olive oil
• 8 ounces (2 1/2 cups) shell or other short pasta
• 6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon anchovy paste (optional)
• 1 garlic clove, chopped
• 1/2 teaspoon Dijon mustard
• 1 cup cherry or grape tomatoes, halved
• 1/3 cup nicoise or kalamata olives, pitted and halved
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh Italian parsley
• 3 tablespoons capers, drained

1. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
2. Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
3. Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

salmon fillet, salt, freshly ground black pepper, olive oil, shell, green beans, olive oil, red wine vinegar, anchovy paste, garlic, mustard, cherry, niueoise, red onion, fresh italian parsley, capers

Taken from www.myrecipes.com/recipe/salmon-nioise-pasta-salad (may not work)