To prepare the salad, soft boil the eggs and set aside to cool. Trim the stalk end of the beans and steam until tender and just cooked, refresh in cold water. Roast the cherry tomatoes in the oven for 10-15 minutes until cooked, allow to cool.
To assemble the salad, place the beans on a serving platter, gently peel the eggs, slice in halves and place on the beans. Add the cherry tomatoes, kalamata olives, anchovy fillets and baby capers. Season with cracked black pepper, garnish with the parsley leaves and drizzle with olive oil.
Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes, serve with the salad.