2 tsp Woolworths Select Australian Extra Virgin Olive Oil
4 salmon fillets
100g green beans
50g baby spinach leaves
2 soft-boiled eggs, halved
20 pitted Kalamata olives
1/4 cup extra virgin olive oil
2 tbs tarragon vinegar
1 tsp Dijon mustard
Prick potatoes 4-5 times each with a skewer. Place around the edge of microwave turntable. Microwave on high for 5-7 mins or until tender. Cover to keep warm. Slice when cool.
Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add salmon steaks, skin side down and cook for 3 mins. Turn and cook for 2-3 mins or until cooked to your liking. Flake salmon, discarding skin.
Place beans in a bowl. Cover with boiling water and stand for 2 mins. Drain. Layer potato, beans, spinach leaves and olives into a serving bowl. Top with flaked salmon and egg. Drizzle with dressing and serve warm.
To make dressing, whisk olive oil, vinegar, mustard, salt and pepper in a jug.