Cook the salmonYou've got two great options here: grilling and slow-roasting.

To grill: Preheat grill to high (about 400-500°F). Place the salmon skin-side down on a double layer of aluminum foil. Rub the flesh with the olive oil and sprinkle with the salt. Grill salmon until done to your liking, about 8-10 minutes for just barely opaque in the center, depending on thickness.

To slow-roast: Preheat the oven to 275° F with a rack in the center. Place the salmon skin-side down on a rimmed baking sheet or baking dish. Rub the flesh with the olive oil and sprinkle with the salt. Roast for 15 to 25 minutes, depending on size and type, until flesh is just barely opaque in the center, and still quite soft.

Cook the additional elements

To cook the eggs, bring a small pot of water to a boil. Gently lower in the eggs (I like to use a spider strainer for gentle handling.) For jammy eggs, boil for seven minutes. For hard-cooked, boil for 12 minutes. When the timer dings, immediately remove eggs from pot and place them into a large bowl filled with ice water until cooled.

To cook the potatoes, halve or quarter into bite sized pieces unless they're very small. Place into a medium pot and cover with cold, well-salted water. Bring to a boil, then lower heat and simmer briskly until tender, about 10 minutes. Drain.

To cook the green beans, fill a shallow, lidded pan with a quarter inch of water and bring to a boil. Meanwhile, trim any coarse ends from the beans. Add trimmed beans to pan, cover, and steam until crisp-tender, about five minutes depending on thickness. Plunge cooked beans into the bowl of ice water.

Make the dressing

Place the shallot into a small mixing bowl.

Pour in the vinegar and let it sit for five minutes.

Whisk in the dijon, salt, and pepper.

Add the olive oil in a steady stream, whisking to emulsify.

Assemble the salad platter

Place the cooked salmon in the center a large oval-shaped platter with a little bit of a lip around the edge. The key to creating a look of abundance is to choose a platter that's just barely big enough to hold your ingredients. (That's why I prefer a platter with a lip, to help contain any overflow.)

Layer on the green beans and salad greens. I like to create two to three sections of each ingredient, vaguely but not perfectly balanced across the platter from each other.

Layer on the tomatoes. Here I've used cherry tomatoes and kept them on the vine. It looks pretty and couldn't be easier, but you can do whatever you like.

Create a couple of slightly unruly piles of potatoes.

Add the olives. I've placed them all in one section rather than balancing them across the platter. Small bits of asymmetry help to keep things from feeling too planned and orderly.

Add the eggs and a few lemon wedges, squeezing some lemon directly onto the salmon.

Keep layering and filling in gaps until you're happy with the result.

Sprinkle the whole thing with flaky sea salt and some freshly ground black pepper.

Place the dressing alongside the platter. You're ready to serve!