For the green beans and potatoes:

1 pound thin green beans trimmed

5 tablespoons olive oil, divided

1 ½ pounds petite gold potatoes, pierced once with a sharp knife

Salt and pepper

For the sherry vinaigrette:

1/2 cup olive oil

¼ cup sherry vinegar

1 ½ teaspoons honey

1 clove garlic, finely minced

Salt and pepper

For the salmon:

1 ½ pounds Atlantic Salmon

For the spice rub:

1/2 tablespoon smoked paprika

1 tablespoon brown sugar

1 teaspoon cumin

1/2 teaspoon fine sea salt

½ teaspoon dried coriander

1 teaspoon ancho chili powder depending on how much heat you like

1/2 teaspoon cayenne pepper or more to ramp up the heat

For the salad:

½ red onion, very thinly sliced and soaked in ice water for 10 minutes and dried

½ red pepper, thinly sliced

½ yellow pepper, thinly sliced

1/4 cup each chopped chives and basil

1 tablespoon chopped fresh thyme leaves

1/3 cup Kalamata olives