Seared salmon Niçoise

Bring large and small saucepans of water to the boil. Salt the large pan, then boil the potatoes for 12 minutes. Boil the eggs for 8 minutes in the small pan. Cool the eggs under cold water. Keep the potatoes on the hob.

Add the green beans to the pan with the potatoes, boil for 3 minutes more until both are tender, then drain and leave to steam dry in the colander. Peel the eggs and quarter. Put the shallot, tomatoes and olives into a serving bowl with most of the herbs

Season the salmon with salt. Add the oil to a small frying pan over a high heat. When shimmering, add the salmon, skin-side down. Reduce the heat to medium-high and cook for 2 minutes, then turn and cook for 3-4 minutes more. Cook on the 2 remaining side for 1 minute 30 seconds each, then transfer to a plate lined with kitchen paper and rest for 2 minutes. Check the fish is opaque and flakes easily at the thickest part.

Add the potatoes and beans to the salad and drizzle with the dressing to taste. Season, add the eggs and toss to coat. Divide between wide bowls, top each with a salmon fillet and garnish with the remaining herbs.