Preheat the oven to 425 degrees F.

Heat a large, ovenproof skillet over medium-high heat. Add the olive oil and heat until shimmering. Generously season the salmon with salt and pepper. Gently place the salmon in the pan, flesh side down and cook until deep golden brown, about 3 to 4 minutes. Remove the salmon from the pan and set side. Turn the heat to medium-low and add the onion. Cook until soft and translucent, about 2 minutes. Raise the heat to medium-high and season with a small pinch of salt, stirring. Add the orzo and stir to combine and coat in the oil and cook for 1 minute. Add the chicken broth and bring to a simmer, stirring. Add the peas and stir to combine and return to a simmer. Nestle the salmon back into the pan so that the bottom half is submerged but the crispy top is exposed. Carefully transfer to the oven and roast until the orzo has absorbed the broth and is tender and the salmon is cooked to medium/medium-rare, 10 to 15 minutes.

While the salmon and orzo cook, make the sauce: Combine the mayonnaise, mustard, lemon juice and dill. Season, to taste, with salt and pepper.

Remove the salmon from the oven. Remove the salmon to a plate. Add in the spinach and stir until wilted, about 1 minute. Stir in the parmesan and stir to combine. Serve 1 cup of the orzo with the salmon and the sauce. Reserve extra orzo, salmon and sauce for leftovers.

Whisk together the lemon juice, mustard and honey. Sprinkle with a little salt and pepper. Drizzle in the olive oil and whisk until combined. Toss 1/3 of the dressing with the lettuce and place on a platter. Toss the green beans and potatoes with another 1/3 of the dressing and arrange on top of the lettuce. Arrange the salmon, tomatoes, eggs and olives over top and drizzle with the remaining dressing.