Pan-Seared Salmon Fillet



3 oz. of blanched haricot vert
2 oz. of blanched, sliced ½” fingerling potatoes
1 oz. grape tomatoes cut in half lengthwise
1 oz. kalamata olives, pitted and cut in half
1½ fl. oz. of mustard vinaigrette
7 oz. of skinless salmon fillet
1 pinch of kosher salt
1 pinch of black ground pepper
½ tablespoon of olive oil
½ teaspoon of chopped parsley
1 lemon, cut in half


1. Season salmon with salt and pepper and pan sear the presentation side.
2. Finish in oven to desired doneness.
3. While salmon is cooking, sauté green beans, potatoes, olives, and tomatoes, and toss with mustard vinaigrette (vegetables should be crisptender and fresh looking).
4. Place salmon on top of vegetables and drizzle with remaining vinaigrette. Sprinkle salmon with parsley and serve with lemon half.

14901 Dallas Parkway, Dallas, TX, 75254