First, hard boil the eggs.Place eggs in single layer in saucepan. Cover with at least one inch of cold water over tops of shells. Cover pot with lid and bring to a boil over medium heat. As soon as the water comes to a full boil, remove from heat and let stand in hot water 15 minutes. Drain, cover with cold water and add a few ice cubes.

Meanwhile, cook the salmon. Sprinkle flesh side with half the salt and pepper. In a safe, nonstick pan, add the avocado oil. When shimmering, add the salmon, skin side up. Cook 3-4 minutes, then flip and cook to desired temperature. Remove from pan and keep warm.  

Add the green beans to the heated pan and cook just until crisp tender, about 3 minutes. Set aside.

Peel eggs and slice. Set aside.

In a large bowl, whisk together vinegar and mustard. Slowly drizzle in oil and whisk until slightly thickened. Season with remaining salt and pepper.

Divide greens among plates. Top with salmon, egg slices, tomatoes, green beans and onion.

Drizzle with dressing and top with olives.

Serve.