Makes 3-4 Servings

1.25 lbs of salmon cut into individual portions
4 small potatoes
1 medium sized tomato cut into 8th’s
1 small cucumber cut into long 8th’s
4 green onions
4 hard boiled eggs
Salad greens
¼ tspn salt
¼ tspn pepper
1 tb olive oil


Prep time: 10 minutes  |  Cook time: 40 minutes

In a large sauce pot bring water to a boil and put in the potatoes. Reduce to simmer and boil for 25 minutes. Drain water and set aside.

In a smaller sauce pot bring water to a boil and carefully lower 4 eggs into it.   Reduce to simmer and boil gently for 10 minutes. Once done either put the eggs into ice water or drain hot water and let stand under cold running water for about 3 minutes. Set aside. All of the above steps can be done in advance.

Preheat oven to 400 degrees.  In a 10-inch stainless steel or non-stick oven safe sauté pan preheat 1 tb of olive oil over medium heat. Once olive oil is hot, place the salmon pieces skin side up and brown for 4 minutes. Turn over and brown for another 2 minutes. Salt and pepper gently and put on the middle rack of the oven. Roast for 9 minutes.

Take the salmon out of the oven and cover with aluminum foil for 5 minutes. The salmon will continue on cooking during its rest.

On a large serving platter lay a layer of salad greens. Then arrange the salmon, potatoes, tomatoes, cucumber, green onion, and eggs on top. I like to have all foods in blocks for easier serving. You can serve this with your favorite dressing.

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