Place potatoes in a medium saucepan and add cold water to cover by 1".
Bring to a boil and cook until tender, for about 15 minutes.
Remove potatoes from the saucepan. Pat-dry them.
Cook the eggs in a pan of boiling water for 6 minutes to hard-boil.
Remove from the heat, let to cool, and peel.
Meanwhile, preheat the oven to 375F.
Brush the salmon with olive oil and sprinkle with a pinch of salt.
Wrap the fillet with parchment paper and place it in a baking dish.
Bake in preheated oven for 14 minutes.
Remove the salmon from the oven and let cool.
Cook the beans in a pan of boiling salted water until bright green and crisp-tender, about 2-3 minutes.
Then place them in a bowl with ice water to stop the cooking process
In a small bowl whisk the olive oil, Dijon mustard, and lemon juice. Season to taste with salt and black pepper.
Quarter the eggs, potatoes, and tomatoes; slice the cucumbers.
Using a fork, break salmon into large pieces; discard skin.
Arrange the salmon on the platter, surround it with the potato, tomatoes, beans, cucumber, olives, and eggs. Drizzle with a half on the dressing
Top the salad with chopped parsley.
Serve with fresh greens and the remaining dressing on the side.