- Bring a large pot of salted water to a boil. Blanch green beans, asparagus, and sugar snap peas one at a time, about 2 minutes each, until crisp-tender. Immediately transfer each to an ice water bath to stop the cooking. Drain and pat dry.
- Gently place eggs in the boiling water and cook for exactly 7 minutes. Transfer to an ice water bath for 3 minutes. Peel carefully and slice in half. Yolks should be jammy. Set aside.
- Cook the fingerling potatoes in the boiling water. The water will be greenish brown, which is fine. Boil until tender, about 6-10 minutes. Remove and cut in half.
- Preheat air fryer or oven to 400°F. Pat salmon fillets dry. Rub each with a bit of olive oil and season with Herbs de Provence, salt, and pepper. Air fry skin-side down for 8–10 minutes, depending on thickness, until just cooked through and slightly golden. Carefully
peel skin and set aside. - In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, chopped parsley, salt, and pepper.
- On a large platter or individual plates, arrange spring lettuce and evenly place blanched vegetables, salmon, sliced cucumbers, sliced radishes, halved eggs and olives throughout. Drizzle with Dijon-Parsley Vinaigrette just before serving. Finish with flaky sea salt and
more parsley if desired. - Serves: 4
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