Fresh Salmon Salad with Lemon-Basil Dressing

You could also make this composed salad with tuna instead.

1 pound small white potatoes, unpeeled
1/2 pound green beans, halved crosswise
3/4 pound salmon fillet
1/2 teaspoon salt
1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons honey
1 teaspoon olive oil
2 tablespoons chopped fresh basil
3 cups mixed salad greens
1 cup cherry tomatoes, halved

1 In a medium pot of boiling water, cook the potatoes until tender, about 20 minutes. Add the green beans during the final 3 minutes of cooking. Drain.
2 Preheat the oven to 450°F. Sprinkle the salmon with 1/4 teaspoon of the salt. Bake until just cooked through, about 10 minutes. When cool enough to handle, remove and discard the salmon skin. Break the salmon into bite-size pieces.
3 Meanwhile, in a small bowl, combine the remaining 1/4 teaspoon salt, the lemon juice, mustard, honey, and oil. Stir in the basil.
4 Arrange the lettuce on 4 plates. Top with the potatoes, green beans, and cherry tomatoes. Place the salmon on top and spoon the dressing over. Serve warm or at room temperature.

Makes 4 servings.
Per serving: 302 calories, 8.4g total fat (1.4g saturated), 51mg cholesterol, 5g dietary fiber, 38g carbohydrate, 21g protein, 448mg sodium.