This salad is just the right size for a special occasion weekend lunch. Any leftover salmon can be transformed into salmon cakes and served over the same mix of green beans and lettuce! Crisp Bibb Salad with Poached Salmon & Mustardy Dressing Go to recipes By Stonyfield American Gluten Free Main Dishes Salads SummerThis salad is just the right size for a special occasion weekend lunch. Any leftover salmon can be transformed into salmon cakes and served over the same mix of green beans and lettuce! Ready In: 30 minutes Level: Easy Prep: 10 minutes Cook: 20 minutes Yields: 4 Servings Print RecipeIngredients1/2 c Stonyfield Organic Low Fat Smooth & Creamy Plain3 Tbsp whole grain Dijon mustard2 Tbsp extra-virgin olive oil1 Tbsp white wine vinegar1 shallot (minced)1 tsp salt (plus 1/4 teaspoon for garnish)1/4 tsp black pepper1/2 lb green beans (trimmed and cut into 2-inch pieces)1 c grape tomatoes (halved)4 salmon fillets (4 ounces each) zest and juice of 1 lemondirectionsStep 1Whisk together yogurt, mustard, olive oil, vinegar, shallot, 1/4 teaspoon of the salt and the pepper; set aside.Step 2Fill a large, deep skillet half-full with water and add remaining 1 tablespoon salt. Bring to a boil over high heat, then add green beans to pan. Cook beans 5 minutes or until crisp-tender. Using a slotted spoon, remove green beans from skillet and rinse under cold water. Place in a serving bowl with lettuce and tomatoes.Step 3Return water in skillet to a boil and add salmon and lemon juice and zest to pan. Cover pan, then remove from heat and let stand for 15 minutes or until salmon is opaque throughout. Remove from pan and drain salmon on a paper-towel-lined plate.Step 4Dress lettuce mixture with half of prepared dressing; divide among 4 plates. Place 1 salmon fillet over top and drizzle with remaining dressing; serve immediately.