Instructions

1. Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, whisk the olive oil, vinegar, lemon juice, garlic, Dijon, salt, and pepper together in small bowl. Transfer 3 tablespoons of the vinaigrette to a baking dish just large enough to hold all the pieces of salmon in one layer. Add the salmon, turning them over gently a few times to evenly coat in the vinaigrette. Refrigerate.
2. Bring a medium pot of water to a boil. Reduce the heat to a gentle boil, use a slotted spoon to carefully lower the eggs into the water, and cook for 6 1/2 minutes. Meanwhile, fill a medium bowl halfway with ice and water.
3. Using a slotted spoon, transfer the eggs to the ice bath for a minute. Remove from the ice bath and set aside.
4. Return the water to a boil. Add a generous pinch of salt and the green beans. Cook until bright green and crisp-tender, 2 to 3 minutes. Transfer with the slotted spoon to the ice bath for a minute. Remove from the ice bath to a towel-lined plate and set aside.
5. Roast the salmon until cooked through and easily flaked when poked gently with a fork, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Total roasting time will depend on the thickness of the salmon. Meanwhile, compose the salad.
6. Place the lettuce in a large bowl. Drizzle with half of the reserved vinaigrette and toss to coat. Divide among 4 plates or shallow bowls. Top with the green beans, radishes, and cucumbers. Peel and halve eggs and nestle them among the vegetables.
7. When the salmon is ready, place a fillet on each salad. Drizzle everything with the remaining vinaigrette, sprinkle with olives and basil, and serve.