This recipe is from the book "Lunch" from the Marie Claire series.
It is colorful, healthy, delicious and satisfying!

1/2 lb. ORECCHIETE
1 lb. SALMON FILLET
2 Tbsp. OIL
1 2/3 c. GREEN BEANS
L c. KALAMATA OLIVES
1 RED BELL PEPPER, chopped
8 CHERRY TOMATOES, halved
1 RED ONION, finely sliced
6 ANCHOVIES, cut in half lengthwise
BIBB LETTUCE (the recipe actually called for 2 1/4c. baby spinach leaves but I prefer the Bibb lettuce)
4 HARD-BOILED EGGS, quartered

DRESSING: (you might want to double the amount of dressing and serve some on the side)

1/4 c. OLIVE OIL
1/4 c. fresh LEMON JUICE
1 Tbsp. WHOLE-GRAIN MUSTARD
2 Tbsp. chopped DILL
1 tsp. HONEY

Cook the pasta in a large saucepan of rapidly boiling water until al dente, then drain.

Remove the skin and any bones from the salmon and cut into large chunks.
Heat the oil in a frying pan and cook the salmon in batches over high heat until crisp and browned... take care not to overcook, or it will fall apart in the salad.

Cook the beans in boiling water until tender, then drain and put in ice water to maintain their color. When cool... drain.

Gently toss the salmon, beans, olives, bell pepper, cherry tomatoes, onion, anchovies and pasta.
Arrange on a bed of spinach or Bibb lettuce and top with egg quarters.

Whisk together the dressing ingredients and pour over the salad.