• 4 salmon fillets
• Salt
• Black Pepper
• Olive Oil

For the salad:

• 8 baby potatoes, boiled and quartered
• 10 cherry tomatoes
• 115 g green beans, cut extra fine, cooked and drained
• 4 lettuces, quartered lengthwise
• 1 red onion, thinly sliced
• 4 eggs, poached in boiling water at room temperature for 6 minutes, cut in half
• 6 anchovies cut lengthwise into thin strips
• 16 pickled, pitted black olives
• 8 basil leaves, chopped

For the sauce:

• 7 tablespoons extra virgin olive oil
• 3 tablespoons of grape vinegar
• 2 tablespoons fresh, chopped parsley
• 2 tablespoons fresh, chopped chives
• 2 cloves of garlic, peeled and finely chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper