Niçoise-style — no potato, tomato or egg: salmon, green beans, crunch.

• Salmon — 6 oz (1 fillet)
• Green beans — 3 oz (handful)
• Lettuce — 2 cups
• Radishes — 2½ oz (4, sliced)
• Hearts of palm — 2 Tbsp
• Garlic-infused olive oil — 2 Tbsp
• Lemon
• Dill
• Sea salt

1. Blanch the green beans 3 minutes; cool in cold water.
2. Sear the salmon skin-side down 4–5 minutes, flip under a minute; flake or leave whole.
3. Toss the lettuce, beans, radish and hearts of palm with oil, lemon, dill and salt; top with salmon.

Real Niçoise breaks compliance (potato, tomato, egg, anchovy/olive). The salmon + green beans + radish + hearts of palm carry the same idea — briny, vegetal, protein-forward — within bounds.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Crisp-skin sear per Serious Eats' Food Lab: dry, cook mostly skin-side to 120–130°F (49–54°C), brief flip.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.