Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15−20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook eggs, 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Preheat oven to 425˚. Rub salmon all over with grapeseed oil and place on a rimmed baking sheet; season with salt and pepper. Roast until medium-rare (fish will be slightly translucent in the center), 10−12 minutes. Let cool.

Meanwhile, whisk anchovy paste, mustard, lemon juice and sugar in a small bowl.  Whisk in shallot, then slowly whisk in olive oil. Season vinaigrette with salt and pepper.

Using a fork, break salmon into large flakes; discard skin. Chop eggs in quarters.

Arrange salad greens on a platter. Top in separate piles with potatoes, cucumbers, tomatoes, haricots verts, hard-boiled eggs, olives, and salmon. Drizzle salad with dressing and top with capers and dill.