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Salmon Nicoise With Caper Dressing
Ingredients
- 1/2 teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving
- 1/2 cup extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- Coarse salt and freshly ground pepper
- 1 pound baby yellow potatoes
- 12 ounces green beans, trimmed
- 4 ears corn, cut into 1-inch coins
- 4 skin-on salmon fillets (5 ounces each), room temperature
- 3 mini cucumbers, or 1 English cucumber, sliced on the bias
- Olives, such as Nicoise
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