Place eggs in a small pot of cold water. Bring to a boil over high heat. Once boiling, remove the pot from heat, cover, and let the eggs stand for 12 minutes. Transfer eggs to a bowl of ice water to cool. Once cool, peel the eggs and slice them into quarters.
Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper. Place the salmon fillets on the prepared baking sheet and bake for 15–20 minutes or until fully cooked and flaky.
In a small mason jar, combine the Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and black pepper. Seal the jar with a lid and shake vigorously until well combined.
Bring a pot of salted water to a boil. Add the green beans and cook for 2–3 minutes. Transfer the green beans immediately to an ice bath to cool and retain their color.
Divide the hard-boiled eggs, green beans, cherry tomatoes, and olives evenly between four plates. Top each plate with a salmon fillet and drizzle with the desired amount of dressing. Serve immediately and enjoy!
Notes
Leftovers: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Save Time: Hard boil the eggs in advance
