Make the beans, eggs and potatoes a day ahead for quick and easy assembly of salad.
Bring a large stock pot of water to a boil adding salt. Have a large bowl of ice water ready to shock French beans once cooked. Trim French beans and rinse.
Once water is boiling, add French beans and cook 5-8 minutes until crisp tender. Drain and place in ice water to cool: drain and pat dry.
To make potatoes, Add water and salt over potatoes in a saucepan. Bring to a boil and cook for 5 minutes or until fork tender, drain and set aside.
To make salmon, remove any liquids with paper towel, salt and pepper filets, then brush with olive oil. In a hot oiled cast iron or grill pan, place the filets and cook 4 minutes, flip and cook an additional 4 minutes or until cooked through. Remove from heat and set aside.
For dressing; combine in a medium sized bowl vinegar, shallot, mustard, thyme along with salt and pepper. Whisk until combined. Next stream in olive oil whisking constantly until emulsified.
To assemble salad: Separate greens on 4 plates. Mix about a ¼ cup dressing with potatoes and divide evenly on each plate. Divide French beans, olives, and eggs on each plate and top with salmon. Divide the remaining dressing and pour over each salad. Serve immediately.