• Heat the oven to 200C/180C fan/gas 6 and place a rack near the top of the oven. Place the potatoes on a baking tray and toss with 0.5 tbsp of oil, 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Arrange the potatoes so that the cut sides are facing down, and roast in the middle of the oven for 20 minutes.
• While the potatoes roast, fill a small saucepan with boiled water, add the eggs and cook over a medium heat for 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
• Make the dressing - in a small bowl, whisk together the vinegar, 0.5 tsp Dijon mustard, garlic, 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Slowly whisk in 2 tbsp of oil and set aside.
• Add the green beans, tomatoes and olives to the tray with the potatoes, along with 1 tbsp of oil and 0.25 tsp of salt. Toss well, then move the vegetables to the sides to create space in the centre of the tray. Pat the salmon fillets dry with kitchen roll and place them, skin-side down, in the centre of the tray.
• Brush the salmon with remaining 0.5 tbsp of oil and the 0.5 tsp Dijon mustard, and sprinkle with 0.25 tsp salt and a pinch of freshly ground black pepper. Roast on the top rack in the oven for 10 minutes. Turn on the grill to high and grill for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a grill, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the centre.

Assembly:

• Put the bag of salad in a mixing bowl with the dressing and toss gently. Place the dressed salad on a large platter, then place the salmon fillets in the middle of the platter and arrange the roasted vegetables and eggs around them and serve.