1/2 cup, plus 1 tablespoon olive oil, divided
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 (2-pound) skin-on salmon fillet
1 pound small Yukon Gold potatoes
3/4 pound green beans, trimmed
2 heads Boston lettuce or romaine hearts, washed and dried
1 cup cherry tomatoes
8 hard-cooked eggs, peeled and halved
1/2 cup pitted Kalamata olives
2 tablespoons capers
Whisk the 1/2 cup oil with the lemon juice and zest, the salt and pepper to taste. Cover with plastic wrap and set aside.
Preheat oven to 500 F. Line a rimmed baking sheet with heavy-duty foil. Place the salmon on pan, skin-side down, brush with the 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Roast until medium-rare (fish will continue to cook as it cools), for 12 to 15 minutes. Transfer to a plate and let cool slightly. Cover with plastic wrap and refrigerate for up to 1 day.
Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower heat and simmer until tender when pierced with a skewer, for about 10 minutes. Drain, cool, cover and refrigerate for up to 1 day.
Bring a small pot of water to boil, add the green beans, cook until just tender, for 1 1/2 to 3 minutes, drain and rinse under cold water to cool. Drain again, pat dry with paper towels, place in a zip-close plastic bag or airtight container and refrigerate for up to 1 day.
Arrange the lettuce leaves on a large platter. Remove skin from salmon, cut fish into 8 or 10 pieces and place on top of lettuce. Arrange potatoes, beans, the cherry tomatoes and eggs around salmon. Sprinkle with the olives and capers. Drizzle with about half of dressing and serve with remaining dressing on the side. Makes 8 to 10 servings.