That's a big call, but I really really love this salad and the many variations of it that I make. Not only is it a fabulous family dinner in summer, leftovers are great for lunch but its also a complete meal in and of itself.

 Oh and even better, this recipe can be made in 10-15 minutes so when you are pushed for time, you just can't go wrong here.

Ingredients

• 4 small salmon fillets
• 4 medium potatoes
• 2 handfuls green beans
• 1/2 cup kalamata olives
• 4 boiled eggs
• 1 bag salad greens
• 2 handfuls cherry tomato
• 2 cucumbers
• 1/4 cup extra virgin olive oil
• 1 lemon
• 1 tbsp seeded mustard

Directions

Leaving the skin on, wash and roughly chop your potatoes and boil them until firm enough that they aren't falling apart, but soft enough that you can put a fork or knife into them easily. The smaller you chop them, the faster they will cook. I recommend about 10 minutes, with 5 minutes for them to cool. While your potatoes are cooking, place your salad greens, chopped tomato, cucumber and green beans into a bowl with your kalamata olives.

In a second down, mix together seeded mustard, the juice of 1 lemon and about 1/4 of a cup of olive oil. If its too tart, you can add a tiny bit more oil to taste.

Boil your eggs. I always start with hot water, place the eggs in and bring them to a boil. Once they are boiling, turn down the heat to a light simmer for 3 minutes. Run them under cold water until you can handle them. This will produce the most delicious soft boiled eggs ever. You can cook longer if you prefer.

While your eggs are cooling, sear your salmon for about 2-3 minutes on each side, or to your preferred level of cooked. I use a dry non stick pan and find that the oils from the fish are more than adequate so I don't add oil while cooking.

By now your potato should be ready. Drain and leave to cool while you peel your eggs.

On a plate, place a big serve of salad (after you toss the potato and the dressing through), place your salmon on top and slice your boiled egg in half and place on the side. That's it folks!

As an alternative, you can also use tinned salmon or tuna. I'd use a really big tin of either, and often will when I just I'm rushed or can't be bothered. Its honestly just as yummy. All you need to do is stir it through the salad instead of placing it on the side. It just looks nicer that way.