For the roasted tomatoes:

1. Heat the oven to 250 degrees F. Slice the tomatoes in half, slicing across the core. Spread them cut side up on a baking sheet. Drizzle with olive oil and sprinkle liberally with kosher salt and freshly ground pepper. Roast for 1 1/2 to 2 hours until tomatoes are shriveled, but still juicy. Actual time will depend on the size of your tomatoes. Remove from the oven and set aside or place in a container and refrigerate.

Tomatoes can be roasted several days ahead and will keep nicely in the fridge for a week.

For the smashed potatoes: 

1. Heat the oven to 400 degrees F. Fill a pot large enough to hold the potatoes with water and add 1 T kosher salt. Add the potatoes and bring to a boil. Turn down to a simmer and cook until al dente, about 15 – 20 minutes. When fork-tender, drain and spread out on a plate to cool.
2. While potatoes are cooking, mix the garlic and olive oil in a small prep bowl. 
3. When the potatoes are cool enough to handle, place them on a cutting board and individually smash each one with the heel of your hand. Dip each smashed potato in the olive oil and garlic mixture and lay on a baking sheet, taking care not to over crowd. Don’t worry if they fall apart a bit. Just scoop them up and place them on baking sheet. Roast for about 20 minutes, flipping after 10 minutes. Potatoes are done when the edges are crispy and golden brown. 

For the salmon:

1. Heat the oven to 225 degrees F. Lay the salmon on a baking sheet skin side down. Rub with a drizzle of olive oil and sprinkle with kosher. Roast for 40 to 50 minutes until the center of the fish is flakey when you nudge it. Thicker filets will require a little more time than thinner cuts. Remove from the oven and set aside. 

For the green beans:

1. Bring a pot of water big enough to hold the beans to a boil. Add a couple teaspoons of kosher salt. Add the beans and cook until al dente, about 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and set aside.

For the dressing: 

1. Put shallots, lemon zest, lemon juice and dill in a small bowl. Whisk in the olive oil to form an emulsion and season to taste with kosher salt and fresh ground pepper. 

For the salad: 

1. Toss the lettuce and the green beans separately with about half of the salad dressing. Spread the dressed lettuce over a large oval platter. Arrange the salmon, the roasted tomatoes, the dressed green beans, the potatoes and the boiled eggs on top of the lettuce. Drizzle the remaining dressing over the salmon, tomatoes, potatoes and eggs. Tops with capers and serve.