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Preheat oven to 425 degrees.
Bring medium pot of water to a boil. Add potatoes to the boiling water and cook for about 8 minutes, until fork tender. While the potatoes are cooking, fill a medium sized pot halfway with water, and add 2 tsp. of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3 minutes. Drain and run under cold water. When salmon is done remove from oven and pull apart into smaller pieces with a fork.
In a small bowl whisk together the lemon juice, olive oil, mustard, shallot, and salt and pepper to taste,
Arrange bed of lettuce on a serving platter. Arrange the green beans, olives, potatoes, tomatoes and radish in mounds on top of lettuce. Drizzle dressing over salad and serve.