Place salmon in a shallow dish. In a bowl, whisk together oil, vinegar, garlic, Dijon mustard, turmeric, salt and pepper; pour 2 tbsp (30 mL) over salmon, turning to coat, and set aside remaining vinaigrette. Marinate for 5 to 10 minutes.
Preheat grill over medium-high heat. Place salmon, skin side down, on greased grill; close lid and grill, turning once, until opaque in centre and fish flakes easily when tested, about 10 minutes per 1-inch (2.5 cm) thickness. (If not serving right away, let cool, cover and refrigerate for up to 2 days.)
In a saucepan of boiling salted water, cook potatoes until tender, 10 to 12 minutes. Using a slotted spoon, transfer to cutting board; cut potatoes in half. Meanwhile, return water to a boil; cook green beans until tender-crisp, about 3 minutes. Drain; transfer to a bowl of ice water to cool. Drain well. Place in a large bowl, along with cooked potatoes. (If not serving right away, cover and refrigerate for up to 2 days.) Add half of the remaining vinaigrette, stirring to coat.
To serve, divide potato and green bean mixture among plates. Scatter or top with tomatoes, basil, olives and eggs. Break or flake salmon into large pieces and place on top; drizzle with remaining vinaigrette.
Nutrients per servings: 491 calories, 30 g protein, 29 g fat (5 g saturated fat), 55 g carbohydrates (4 g sugar), 4g fibre, 266 mg cholesterol, 581 mg sodium.
Tip: Salmon can be replaced with trout fillets, if preferred, and for an added brain food boost, sprinkle salads with toasted pumpkin seeds.