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Preheat the oven to 400 degrees and place a rack near the top of the oven.
Toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast for 20 minutes.
Boil eggs for exactly 6 minutes, then peel and quarter them.
Make the dressing by whisking together vinegar, Dijon mustard, garlic, anchovy, salt, pepper, and olive oil.
Toss haricots verts, tomatoes, and olives with olive oil and salt on the sheet pan. Place the salmon fillets in the center.
Brush salmon with olive oil, Dijon mustard, salt, and pepper. Roast for 10 minutes, then broil for 2-3 minutes.
Toss salad greens with dressing and place on a platter. Arrange salmon, roasted vegetables, and eggs on top.
Sprinkle with salt before serving.