Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil and lightly coat it with cooking spray.

Cover potatoes generously with cold water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and cook until tender, about 13 to 15 minutes. Drain and let cool.

Sprinkle ½ teaspoon salt over the salmon, place it skin-side down on the foil, and spread 2 tablespoons of pesto evenly over the top.

Transfer the baking sheet to the oven and bake salmon until it flakes apart when tested with a knife, about 8 to 12 minutes.

Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket, and steam the green beans until crisp-tender, about 4 minutes. Rinse under cold water and drain.

Cut the cooked potatoes into quarters. Toss them with the remaining ½ teaspoon salt and 2 tablespoons of pesto in a medium bowl.

Divide the greens among 4 large plates. Arrange the hard-boiled egg wedges, radishes, olives, potatoes, salmon, and green beans over the greens evenly.

Drizzle the salad with the Niçoise dressing and season with freshly ground pepper to taste.