In a medium saucepan add potatoes and cover with cold water. Add a pinch of salt to the water and bring to a boil. Continue to cook the potatoes until they are fork tender, approximately 15-20 minutes (depending on size). Once cooked, remove potatoes from pot with a slotted spoon and set aside. Reserve water.
In a large bowl prepare an ice bath (simply fill the bowl with ice and water) and set aside.
Return the potato water to a boil and cook the green beans until just soft, approximately 2 minutes. Using the same slotted spoon, remove green beans from the boiling water and place in the ice bath to stop cooking. Allow beans to rest until cold, then drain and pat dry with a clean towel.
In a medium skillet over medium heat, heat 2 tablespoons oil. Add shallots and capers, cooking and stirring until capers burst, approximately 5-7 minutes. Transfer to a bowl and whisk in remaining olive oil, champagne vinegar, dijon mustard, lemon juice, honey, and fresh ground black pepper until fully incorporated. Add salt to taste.
Heat a large skillet over medium high heat and add 1-2 teaspoons olive oil. Lightly season the salmon with salt and pepper. Place the salmon in the skillet, skin-side-down and sear for 3-4 minutes or until fish is cooked half way through. Gently flip each salmon fillet and continue to cook for an additional few minutes, or until salmon is cooked to your liking.
Meanwhile, slice potatoes and eggs crosswise and arrange lettuce on a platter. Top lettuce with sliced potatoes, eggs, olives, green beans, cherry tomatoes, and salmon.
Drizzle salad with shallot caper vinaigrette and fresh cracked black pepper.