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1. Preheat oven to 450F (230C). Line a baking sheet with foil. Place salmon, skin-side down, on foil. Sprinkle with salt and pepper. Roast in oven until a knife tip inserted in centre and held for 5 sec comes out warm, 10 to 15 min.
2. Meanwhile, peel potatoes if you like, then cut into bite-sized pieces. Place in a medium saucepan and cover with water. Bring to a boil over high heat. Then reduce heat so it boils gently. Cook, partially covered, until potatoes are fork-tender, 15 to 20 min. Drain well. While potatoes are cooking, place eggs in another saucepan, cover with cold water and bring to a boil. Then cover saucepan, remove from heat and let stand 10 min. Partially fill a frying pan with water. Bring to a boil over high heat. Snip ends from green beans and discard. Add beans to boiling water and cook just until tender-crisp and bright green, 2 to 3 min. Drain, then plunge into ice water. When cold, drain well and pat dry. Slice tomatoes into wedges and drain artichokes.
3. For dressing, chop capers and snip chives. Squeeze 3 tbsp (45 mL) juice from lemon into a small bowl. Whisk in oil, salt and pepper. Stir in capers and chives. To arrange salad on a very large platter, remove fish from foil, leaving skin on the foil. Break salmon into large chunks and place in a row on platter. Follow with rows of potatoes and tomatoes. Drain eggs, then peel and cut lengthwise into quarters. Add to platter along with beans and artichokes. Ruffle smoked salmon slices as you place on platter. Whisk dressing and drizzle over roasted salmon, beans and potatoes. Sprinkle tomatoes and eggs with salt.

• MAKE AHEAD

  Up to a day ahead, prepare dressing and all ingredients and refrigerate in separate containers. Once arranged on the platter, it can be covered and refrigerated up to 4 hours. Just before serving, drizzle dressing over cooked fish, beans and potatoes.

• 21 g protein
• 25 g fat
• 33 g carbohydrates
• 6 g fibre
• 71 mg calcium
• 432 calories