1Place potatoes in a medium saucepan and add cold water to cover by 1 inch. Bring to a boil and cook until potatoes are tender — 15 to 20 minutes. Remove potatoes with a slotted spoon and set aside.
2Return water to a boil and cook green beans until crisp-tender, about 2 minutes. Using a slotted spoon, transfer beans to a bowl of ice water and chill until cold. Remove from ice water, set aside and pat dry.
3Return water to a boil once more and cook eggs 9 minutes. Remove to bowl of ice to chill.
4Coat salmon in 2 Tbsp. olive oil, and season with salt and pepper. Heat large skillet over medium-high heat. When skillet is very hot, place salmon in pan and cook 3 minutes per side.
5To serve, toss lettuces with vinaigrette and top with potatoes, green beans, capers, olives, eggs and salmon.