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This French composed salad with salmon, eggs, and olives is the kind of lunch that looks like you have your life together. Tastes as good as it looks.
Preheat oven to 400°F. Place salmon fillets on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake for 10-12 minutes until just cooked through. Let rest.
Meanwhile, boil baby potatoes in salted water for 12-15 minutes until fork-tender. Drain and slice in half while warm.
Blanch green beans in boiling water for 2 minutes. Immediately transfer to ice water to stop cooking and retain bright color. Drain well.
Hard-boil eggs by placing them in cold water, bringing to a simmer, and cooking for 9 minutes. Cool in ice water and peel. Quarter the eggs.
In a small bowl, whisk together remaining olive oil, fresh lemon juice, Dijon mustard, minced garlic, and a pinch of salt and black pepper for the dressing.
Compose the salad by arranging salad greens on a large platter. Artfully top with warm potatoes, green beans, cherry tomatoes, olives, and quartered eggs. Flake the baked salmon into large chunks and scatter over the salad.
Drizzle the dressing evenly over the salad just before serving. Serve immediately.
