Salmon Niçoise Salad
Marinate the salmon in EVOO for an hour. Heat a large skillet on medium-high heat or place on a hot grill. Cook 2 to 3 minutes on each side until cooked through.
Bring a pot of water to a boil. At the same time, cook the eggs for 10 minutes and the green beans for 6 to 8 minutes. Rinse both with cold water to stop the cooking. Meanwhile, slice the tomatoes and red onion.
Arrange the swiss chard and top with salmon, eggs, tomatoes, red onion, green beans, and olives. Season with salt and pepper. Mix the ingredients for the vinaigrette and add on top.