Boil 8 new potatoes in their skin, drain, cut in half and keep them warm. While the potatoes are cooking, boil 2 eggs for around 7 minutes, then peel and cut into quarters. Meanwhile, brush 2 salmon steaks with a little olive oil and grill or griddle until cooked through. Then steam 2 handfuls of French beans. Finally, cut 2 tomato into quarters. Place a handful of mixed leaves onto 2 plates. Arrange the tomatoes, French beans, potatoes and egg on top, together with 5 olives on each plate. Top with the salmon fillet and drizzle each salad with 2 tbsp of fat-free French dressing.