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Ingredients
US|METRIC
4 SERVINGS
- 32 oz. salmon filets (center cut)
- 2 Tbsp. olive oil
- 6 small yellow potatoes
- 3/4 lb. green beans
- 2 bunches kale (stemmed and chopped finely)
- 1/2 cup Nicoise olives (or kalamata olives, halved)
- 2 Tbsp. capers (or more to taste)
- 4 boiled eggs (hard-, halved)
- 1/2 cup cherry tomatoes (halved)
- 1/2 tsp. anchovy paste
- 1 tsp. Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 lemon
- 1 clove garlic
- 1/4 tsp. dried thyme
- 1/8 tsp. dried oregano
- salt
- pepper
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