Our weekend recipe is a power salad that makes a perfect springtime lunch or dinner.

Salmon can be an eco-friendly protein, as long as you identify its origin. According to the Environmental Defense Fund, eco-bests are wild Alaskan salmon, farmed Arctic char and canned salmon. Wild Washington salmon receives an eco-OK score, to be enjoyed in moderation. Farmed or Atlantic salmon is an eco-worst, as it may contain high levels of PCBs.

All of today’s ingredients should be available at your local natural and organic food store. Enjoy!

Salmon Niçoise Salad

Makes 2 servings

1 8-ounce salmon filet
2 teaspoons olive oil
Kosher salt and freshly ground pepper, to taste
2 lemons
6 small red new potatoes
1 cup fresh green beans
3 hard-cooked eggs, peeled and sliced
1 cup pecans
1/3 cup Niçoise olives
2 tablespoons capers
1/2 cup cherry tomatoes
Watercress for garnish
1/4 cup red wine vinaigrette or blue cheese dressing

Heat your indoor or outdoor grill.

Brush salmon with olive oil, and season with salt and black pepper. Cut lemons in half.

Grill salmon, skin side down, until just cooked through, 3 to 5 minutes. Place lemons on grill with salmon, cut side down, and grill until they begin to brown. Remove lemons and salmon from grill and set aside.

Cut potatoes in half and steam until tender, about 15 minutes. Chill until ready to use.

Steam green beans until just tender. Chill until ready to use.

To assemble salad, arrange lemons, potatoes, green beans, sliced eggs and pecans. Add olives, capers and tomatoes around salmon. Serve with dressing of choice.

Recipe and photo courtesy of the Association for Dressings & Sauces and National Pecan Shellers Association