Grill salmon to desired doneness and set aside to cool.
Cook the potatoes in salted boiling water until a knife will pierce to the center of the potato (approximately 7 minutes). Drain and set potatoes aside to cool.
Blanch green beans in salted boiling water for about 3 minutes. Drain and put them in an ice water bath to stop the cooking.
In a small bowl, whisk together the lemon juice, olive oil, thyme, basil, oregano, salt, pepper, and mustard.
Divide the lettuce and place in the bottom of large salad bowls. Divide and arrange all remaining ingredients in separate piles on top of the lettuce.
Place the green beans in the center of the bowl. Pile the bell pepper next to the green beans.
Cut each potato into bite size pieces and place them on one end of the bowl. Arrange the tomatoes, red onion, and olives on the other end of the bowl.
Flake the salmon into bite size pieces and place on top of the vegetables. Sprinkle the capers over the top of the salad.
