A classic French salad with paprika spiced salmon twist.
Add the eggs to the salads then finally scatter over large flakes of the salmon without any skin. Drizzle with a little of the remaining salad dressing and serve.
Pre-heat the oven to 180C, 350F, Gas Mark 4. Place the salmon on a plate and drizzle with olive oil, then sprinkle with Paprika and a little salt. Rub the paprika into the flesh of the salmon.
Place the salmon on a baking tray and roast for 15-20 minutes, depending on how thick the salmon is. Once cooked through, remove from the oven and leave to cool slightly.
Place the green beans, salad leaves, olives, tomatoes and new potatoes in a large bowl, whisk together the salad dressing ingredients and season to taste. Pour 2 tbs of the dressing over the salad and toss everything together, divide onto four plates.