Ingredients

2 pounds boneless, skinless salmon fillets
2 tablespoons olive oil
Kosher salt
Ground black pepper

Directions

Brush both sides of salmon with oil; sprinkle lightly with salt and pepper. Heat an outdoor grill to medium, or use a grill pan on a stove top. Grill salmon fillets 4-5 minutes per side, until slightly pink in the center. Remove from grill; cool to room temperature or chill until ready to serve.

Lemon Mustard Vinaigrette:
Zest and juice of 2 large lemons
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh tarragon
2 anchovy fillets, chopped
1 tablespoon capers
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil

In a small bowl, whisk lemon zest and juice, mustard, garlic, parsley, tarragon, anchovies, capers, salt and pepper. While still whisking, slowly add oil until incorporated. This can be made a day ahead.

2 heads romaine lettuce, cleaned and cored
2 pounds new potatoes, quartered, cooked and chilled
8 hard-boiled eggs, peeled and quartered
1 pound fresh green beans or asparagus spears, trimmed and blanched
1 pint cherry or grape tomatoes, washed and cut in half lengthwise
1 cup Nicoise olives (small black olives)
1/2 red onion, thinly sliced, rings separated

Place lettuce on a large serving platter. Cut salmon into 1-inch-thick slices and place on lettuce on one-fourth of the platter. Arrange potato quarters, eggs and beans or asparagus in individual section on the platter. Sprinkle tomatoes, olives and onion over the entire dish. Drizzle with Lemon Mustard Vinaigrette and serve at once. Serves 12.