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1 tablespoon dijon mustard
½ teaspoon maple syrup
1 teaspoon fresh thyme leaves
¼ cup olive oil
2 filet of salmon
2 roma tomatoes, halved
453 grams green beans
1 cup baby potato, halved
1 lemon, halved
1 teaspoon olive oil
In a bowl combine all the ingredients for dressing and set aside.
Preheat a grill pan and add oil on medium high heat, or an outside grill to medium. Oil the flesh side of the lemon and the tomatoes and toss the potatoes and green beans with oil.
Grill the lemon and tomato, flesh side down for three minutes then remove.
Grill the salmon for three minutes on the flesh side and an additional one minute on the skin side. Grill for longer if the salmon filet is thick.
Grill the green beans for ten minutes.
Grill the potato, wrapped in foil, for 30 minutes.
To serve the salad, arrange on a plate, drizzle liberally with dressing, alongside a glass of crisp white wine.
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