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Chef Suzanne Goin, of the Lucques restaurant in Los Angeles, prepares an unusual salad of wild salmon, beets, eggs, potatoes, and dandelion greens.

• Suzanne's Mustard Vinaigrette
• Coarse salt and freshly ground pepper
• 1 tablespoon olive oil
• Juice of half a lemon, plus more to taste
• 3 large eggs, hard boiled
• 1 large bunch baby dandelion greens, well washed and spun dry
• 12 small yellow potatoes (about 1 pound), scrubbed
• 2 tablespoons olive oil
• 5 sprigs fresh thyme
• 1 pound small beets, scrubbed (preferably a mix of colors)
• 1/2 cup water
• 2 tablespoons olive oil, plus more for parchment paper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 medium shallots, very finely chopped
• 2 tablespoons finely chopped fresh dill
• 2 teaspoons finely chopped fresh tarragon
• Zest of half a lemon
• 2 pounds skin-on center-cut wild salmon fillet, pin bones removed
• 2 teaspoons coarse salt
• Freshly ground pepper
• 1 tablespoon fleur de sel, or to taste

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