Ingredients 

Makes 2 salads

• 2 servings of mixed greens salad mix
• Handful of baby tomatoes, sliced in half (half a handful per salad)
• 2 hard boiled eggs, cut into quarters (1 egg per salad)
• 12 Greek olives, sliced in half (6 olives per salad)
• 2 teaspoons of capers (1 tsp per salad)
• Tuscan roasted potatoes (about 6 wedges per salad)
• Balsamic dijon vinaigrette (about 1 tablespoon per salad)
• 2 herb crusted salmon fillets (1 fillet per salad)

Instructions

1. There are a lot of ingredients in this recipe that require preparing yourself, so I recommend making a few of them ahead of time. Here’s what I did:
   • Make the hard boiled eggs a day or two before and save in the fridge
   • Make the Tuscan Roasted Potatoes the day before and save in the fridge
   • Make the Balsamic Dijon Vinaigrette the day before and save in the fridge
2. Make the Herb Crusted Salmon day of, right before you plan on serving the salad.
3. When all the homemade ingredients are prepped, dish up one serving of mixed salad greens on each of the two plates.
4. Sprinkle the baby tomatoes, Greek olives, and capers over each salad.
5. Add the hard boiled eggs and roasted potato wedges to each salad, leaving an open spot in the center for the salmon fillets.
6. Place one Herb Crusted Salmon fillet in the center of each salad.
7. Kick back, relax, and eat up. You’ve earned it!