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Place halved fingerling potatoes in a medium pot. Cover with water. Bring potatoes to a boil over medium-high heat. Reduce heat to medium and let potatoes simmer until tender, about 10-15 minutes. Remove potatoes from hot water and place in a large bowl, reserving hot water in pot.
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In same pot, bring water back to a boil. Once boiling add green beans and let simmer 5-8 minutes until tender. Drain beans and immediately plunge them in ice water to cool them immediately. Drain beans and combine with potatoes.
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Sprinkle salmon fillets on both sides with salt and pepper. In a large nonstick skillet over medium-high, heat olive oil until shimmery. Place salmon fillets in hot pan and sear on first side 3-4 minutes or until golden. Carefully flip fillets and cook on opposite side 5-6 additional minutes or until salmon is a light pink. Set aside.
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Toss eggs, tomatoes, and lettuce with cooked beans and potatoes in a large bowl. Set aside for a moment while you prepare the dressing.
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Make the dressing: In a jar with a tight-fitting lid, shake all dressing ingredients until smooth. Season with salt and pepper to taste.
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Drizzle dressing over salad and gently toss to coat. Arrange seared salmon on top and drizzle with more dressing. Serve salad immediately once tossed in dressing. Enjoy!