Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with tin foil.
Hard boil your eggs. The ones pictured are cooked for 7 minutes after they start boiling. Once they're done, cover with cold water and peel.
Place the salmon on the baking sheet. Cover it with the 1/2 tablespoon of olive oil and some salt & pepper. Roast for about 10 minutes or until it flakes easily with a fork (don't overcook).
Meanwhile, whisk the dressing ingredients together in a small bowl and set aside. Prep your other salad ingredients and add them to a large salad bowl.
When the eggs and salmon are done, chop or slice the eggs as desired and break the salmon into smaller pieces using a fork. Add to the salad bowl.
Either toss the salad or pour the dressing over top. Enjoy immediately.