Salmon NIÇOISE

1. Preheat oven to 450⁰F. Place Flexiflat on Perforated Baking Sheet and set aside.
2. Combine EVOO, dill blend, salt & pepper in a Stainless-Steel Mixing Bowl and mix well.
3. Baste salmon with the mixture & let it sit for 15 minutes.
4. Meanwhile, redskin potatoes cut into halves for small red skins or into quarters for a larger redskin. Cook in boiling water until al dente, then rinse in cool water, drain & set aside.
5. In a separate pot, boil green beans in salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water to blanche.
6. Combine dressing ingredients in a bowl & set aside.
7. Place salmon on Flexiflat – Bake at 450⁰F for 12 to 15 minutes. Salmon is done when it can be flaked apart in the center & has a nice pink color inside.
8. Once baked, remove from the oven & place on a platter, topping with olives or capers if desired.
9. Arrange cooked redskin potatoes & green beans on outer area of platter. Drizzle the dressing and squeeze halved lemons over everything.

Enjoy!