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Salmon Niçoise Pasta Salad

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1 (1-pound) salmon fillet

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 teaspoons olive oil

8 ounces (2 1/2 cups) shell or other short pasta

6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths

1/4 cup olive oil

2 tablespoons red wine vinegar

1/2 teaspoon anchovy paste (optional)

1 garlic clove, chopped

1/2 teaspoon Dijon mustard

1 cup cherry or grape tomatoes, halved

1/3 cup niçoise or kalamata olives, pitted and halved

1/4 cup thinly sliced red onion

1/4 cup chopped fresh Italian parsley

3 tablespoons capers, drained

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