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1
Preheat the oven to 500 degrees F.
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2
For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
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3
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon.
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4
Allow the salmon to sit for 15 minutes.
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5
Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water.
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6
Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
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7
Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel.
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8
Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
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9
When the potatoes are cool enough to handle, slice them in thick slices and set aside.
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10
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through.
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11
Remove to a plate and allow it to rest for 15 minutes.
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12
Remove the skin and break into large pieces.
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13
Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only.
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14
Drain immediately and immerse in a bowl of ice water.
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15
Drain again and set aside.
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16
For the vinaigrette, combine the vinegar, mustard, salt, and pepper.
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17
Slowly whisk in the olive oil to make an emulsion.
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18
Set aside.
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19
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter.
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20
Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
