Preheat the oven to 350F. Line a baking tray with parchment paper.
Place the salmon filets on the lined baking tray. Sprinkle with Italian seasoning, salt and pepper. Bake for 12 to 15 minutes, or until fully cooked.
Meanwhile, add the quartered potatoes to a pot and cover with water. Bring to a boil, and cook for 8 minutes. Add the green beans, and cook for an additional 2 minutes. Drain.
In a small bowl, whisk together the dijon mustard, red wine vinegar, and olive oil.
Remove the salmon from the oven and let sit.
Divide the greens, tomatoes, olives, and parsley among two bowls.