Thaw fish, if frozen; set aside. In a Dutch oven cook potatoes in enough boiling water to cover for 18 minutes. Add haricot verts; return to boiling. Cook about 3 minutes more or until potatoes are tender and beans are crisp-tender. Drain; immediately plunge potatoes and beans in a large bowl of ice water to cool quickly. Using a slotted spoon, remove slightly cooled potatoes from ice water. Quarter the potatoes; place in a large bowl. In a screw-top jar combine the 1/2 cup olive oil and the vinegar. Cover and shake well. Add half of the vinegar mixture to the potatoes; toss gently to coat. Set aside. Drain beans; set aside.
Meanwhile, in a small bowl combine rosemary, the 1 tablespoon olive oil, the garlic, salt, and lemon-pepper seasoning. Rinse fish; pat dry with paper towels. Spread rosemary mixture on skinless side of fillets.
For a charcoal grill, grill fish fillets, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork. Do not turn during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish fillets, skin sides down, on greased grill rack over heat. Cover and grill as directed.)
Add salad greens to the potato mixture; toss gently to coat. Arrange on a large platter. Top with beans, tomatoes, sweet peppers, eggs, and olives. Using a thin metal spatula, lift the salmon meat off the skin. Place salmon on salad. Drizzle with remaining vinegar mixture.