In a large mason jar, or similar, combine the garlic, salt, pepper, herbs, mustard, and lemon juice with an immersion blender. Pulse until combined. Slowly add in the olive oil until the dressing fully emulsifies and becomes creamy. Set aside. A blender or whisk works well but you must completely emulsify the vinaigrette.

Cut the fish into 4 equal pieces. Brush each piece with 1 tsp of the lemon-dijon dressing.

In a large non stick pan, drizzle 1 teaspoon of oil. Cook the salmon, skin side down, until just crisp- about 4-5 minutes. Turn the salmon over and cook dressing side down another 3-4 minutes.

In a large pot filled with salted boiling water, cook the green beans until crisp tender (about 3-4 minutes). Plunge the beans into an ice bath to stop the cooking process. Drain on a clean kitchen towel. In the same pot, add in the potatoes and cook until tender about 10-12 minutes or until a fork inserted pierces the skin easily. Drain the potatoes and slice in half. Keep warm.

To assemble: Place the salad greens on a large platter. Layer from left to right the feta, tomatoes, potatoes, haricots verts, olives and finally the eggs. Top with salmon and drizzle with Lemon- Dijon dressing. Serve with lemon wedges, if desired.