Submerge eggs in a pan of cold water on the stove over medium-high heat. When the water comes to a boil, set a timer for 7 minutes. (If you are using fingerling potatoes, toss them in with the eggs.) When the timer rings, remove the pan to the sink and run cold water into it until the eggs have cooled enough to handle. Peel them and set them aside until ready to compose the salad.

Start the grill and heat to about 350–375° F. Ready a grill basket or a piece of heavy-duty foil for the vegetables. Lay salmon, green beans, and asparagus on a sheet pan. Drizzle with a generous coat of olive oil and a generous sprinkle of sea salt.

When the grill is ready, place the fillet, skin down, over the heat. Put the vegetables in a grill basket or on a piece of foil over the heat and close the top. After 3 minutes and 30 seconds, open the grill and toss the vegetables with a set of tongs and then close the top again. After another 3 minutes and 30 seconds, remove the vegetables to a large plate. The fish should be just about done after 7–8 minutes on the grill. To test for doneness, slide a knife into the thickest part of the fillet, it should be a little translucent in the very center. Remove salmon to the plate. Squeeze half a lemon over salmon and vegetables.

To make the dressing, whisk mayonnaise, buttermilk, sour cream, garlic powder, onion powder, chives, herbs, salt, and lemon juice together until smooth.

To compose salad, arrange a quarter of the lettuce leaves, radishes, olives, green beans, tomatoes, asparagus, olives, and if using, potatoes on each plate. Portion the salmon, and put a quarter of the fillet on each plate. Slice eggs in half and put one on each plate. Portion the dressing into small individual cups (you will likely have some left over) and place on each plate. Drizzle with olive oil and sprinkle with salt, if desired. Serve immediately.