Salad:  

• 2 large eggs
• ½ pound baby potatoes, halved
• 6 ounces green beans
• ½ pound salmon fillets
• 4 cups mixed greens
• ⅓ cup pitted Niçoise olives 
• ⅓ cup grape tomatoes, halved
• ¼ seedless cucumber, cut into half-moon pieces
• Finely chopped fresh herbs (such as curly parsley, marjoram, oregano, and thyme) 

Lemon Vinaigrette:
Makes 1 cup 

• 1 garlic clove, finely chopped
• 1 lemon, zested
• ¼ cup fresh lemon juice
• 2 teaspoons Dijon mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup extra-virgin olive oil

1. Put the eggs on the tray set into the steaming pot. Secure lid. Select Manual, set the time for 12 minutes, and press Start/Stop. When done, immediately transfer to a bowl filled with ice water. Reserve. 
2. Put the potatoes onto the tray. Select Vegetables and set the time for 15 minutes. Press Start/Stop. When there are 6 minutes remaining, add the green beans. Remove and reserve. 
3. Put the salmon on the tray. Select Fish and set the time for 12 minutes. Press Start/Stop.
4. While the salmon is cooking, prepare the Lemon Vinaigrette. Put the garlic, lemon zest and juice, mustard, salt, and pepper into a small bowl. Whisk well to combine. While constantly whisking, slowly drizzle in the olive oil until the dressing is homogenous (the vinaigrette can also be prepared in a mini chopper or a small blender). Reserve. 
5. Assemble the salad. Place the greens on a large platter or in a serving bowl. Top with the olives, tomatoes, cucumber, and herbs. Toss to combine. Top with the steamed eggs and vegetables, and then add the salmon. Drizzle about a third of the vinaigrette over top and serve additional dressing on the side.