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1
Preheat the oven to 400 degrees.
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2
For the marinade
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3
In a small bowl whisk together the olive oil, lemon juice, thyme, lemon zest, scallions, parsley, salt, and pepper. Set aside.
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4
For the fish
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5
Place the salmon, skin side down, in a large rectangular glass baking dish. Pour the marinade over the salmon and bake for 15-20 minutes, or until just done. Salmon should be slightly pink and moist in the center. Remove the salmon from the oven and when cool enough gently remove the skin.
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6
For the haricots verts
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7
In a pot with a steamer basket, steam the haricots verts until crisp and bright green. Plunge into ice water to stop cooking.
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8
For the dressing
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9
Place ingredients in a blender and puree until well blended
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10
To serve
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11
Begin by tearing the salmon into 2-inch pieces with a fork. Place some of the salad greens on each dinner plate, arranging the hard-boiled egg wedges, radishes, and haricots verts artfully around the plate. Divide the salmon evenly over the greens and garnish with the Nicoise olives, avocado slices, and sprigs of fresh thyme. Spoon the dressing liberally over the salmon and the greens.
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12
For additional sparkle sprinkle the Maldon salt around the dish. Pass the pepper grinder.
