Preheat oven to 425 degrees F. Cover baking sheet with parchment paper. Add quartered potatoes & spray (or toss) lightly with olive or avocado oil and pink salt and pepper. Bake for 30 minutes, tossing 10 minutes before done. Once cooked, set aside.

While the potatoes are in the oven, steam green beans and cut into 2-inch pieces. Set aside. Skip to the Herb-Crusted Salmon section if you are using the olive oil and fresh lemon juice as your dressing.

Combine balsamic vinegar, Dijon mustard, diced red onion, and brown sugar (or coconut sugar) into blender. Pulse until well combined, about 1 minute. With the blender running, slowly add extra virgin olive oil in a thin, steady stream, forming a vortex swirling effect until all the oil is absorbed, approximately 2 minutes. The dressing should have a medium brown color, and a smooth and somewhat creamy consistency. Season with sea salt + ground pepper, fold in fresh basil and pulse 3 times with blender, about 10 seconds each time in order to fully incorporate. Store up to 3 days in the refrigerator.

Once the potatoes are removed from the oven and cooling, heat oven to 500 degrees F. To prepare crust for salmon, make sure all fresh herbs are finely chopped, then mix together in a bowl until well-combined. Lay salmon, presentation side up, over parchment paper on baking sheet. Top with herb mix over fillet and bake for 5-7 minutes, depending on how thick the salmon is. Remove the salmon from the oven once fully cooked.

Except for the salmon and capers, layer salad ingredients on plate (or toss in large bowl). If using the Dijon Balsamic Vinaigrette as your dressing, be sure to drizzle in and toss with salad ingredients at this time.