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1
Fill a large skillet with 1 inch of water, place it over high heat, and bring it to a boil.
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2
Add a large pinch of salt and the green beans.
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3
Cook the green beans for 1 to 2 minutes, drain, and run under cold water to stop the cooking process.
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4
Place the skillet back on the stove over medium-high heat with 2 tablespoons of EVOO (twice around the pan).
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5
Season the salmon steaks with salt and pepper.
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6
Add the salmon to the skillet and cook on both sides for 3 to 4 minutes or until cooked to desired doneness.
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7
While the salmon is cooking, make the olive dressing.
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8
In a food processor or blender, combine the olives, anchovies, garlic, lemon zest, capers, and sherry or red wine vinegar.
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9
Process the dressing for about 30 seconds, then, while the machine is still running, add about 4 tablespoons of EVOO in a slow steady stream.
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10
Reserve the dressing.
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11
On a platter toss together the cooled green beans, mixed greens, bell pepper, parsley, basil, and red onion.
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12
Cut the hard-boiled eggs into quarters.
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13
Arrange the eggs and tomato wedges around the platter.
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14
Arrange the cooked salmon steaks on top of the salad and drizzle with the olive dressing.
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15
Serve with lemon wedges for squeezing over the salmon.
