Instructions: In a large bowl, combine lemon juice and mustard; whisk until blended. Add olive oil in a thin, steady stream, whisking constantly until smooth. Add green beans, tomatoes, olives, shallot, basil and parsley and toss to coat. Season with salt and pepper to taste.

Cut salmon into 1-inch cubes; add to salad. Toss gently to coat. Arrange greens on serving plates; top with salmon mixture. Garnish with pepper strips.

This recipe yields 4 servings.

Description: "This recipe turns a piece of leftover salmon into a satisfying main dish for four. Feel free to substitute dill or chives for the herbs listed."

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