Step 1

Preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper and foil. Place the salmon fillets skin-down on the foil, drizzle with olive oil, and season with half a teaspoon of minced garlic, salt, and pepper. Fold the foil around the fillets to create a sealed dome. On the other side of the tray, scatter the almonds onto the baking paper. Bake both the salmon and almonds for about 15 minutes, or until the salmon is cooked through and the almonds are toasted.

Step 2

While the salmon is baking, bring a large pot of salted water to a boil over medium heat. Chop the potatoes (skin on) and trim the beans. Boil the potatoes for about 12 minutes, checking with a fork to ensure they remain firm. Once cooked, scoop them out into a large bowl.

Step 3

In the same pot, add the beans to the boiling water and blanch for 3 minutes, keeping them crisp and vibrant. Drain and rinse them under cold water to stop the cooking process, then add them to the bowl with the potatoes.

Step 4

Keep the water boiling and add the eggs, cooking them for 6 minutes. Once done, cool the eggs under cold water before peeling. Meanwhile, arrange the cos lettuce leaves on a large platter, topping with halved cherry tomatoes, olives, potatoes, and beans.

Step 5

Using a fork, break the cooked salmon into large flaky chunks and place them over the salad. Pour the juices from the foil over the top. Sprinkle the toasted almonds and halved eggs on top.

Step 6

In a small bowl, whisk together the juice of one lemon, a teaspoon of minced garlic, a tablespoon of Dijon mustard, and 2 tablespoons of olive oil. Drizzle the dressing over the salad, then finish with a few sprigs of fresh dill.