Add the eggs to a small pan and cover completely with cold water.
Bring the water to a boil, then reduce it back down to a simmer. Cook the eggs for 6 or 7 minutes to preference (longer for a firmer yolk).
While the eggs are boiling, you can prepare the tapenade. Add the parsley, capers, anchovy, garlic, olives and zest to a food processor and blend to a chunky paste.
Slowly add the olive oil a little at a time and blend to form a semi-smooth paste. Taste and add more oil if needed.
Remove the eggs from the water with a slotted spoon and run them immediately under a cold tap.
Crack and peel the shells and slice the eggs in half. Set aside.
Heat two tablespoons of olive oil in a large frying pan (skillet) over a medium heat and add the salmon fillets. Cook for 3-4 minutes on each side until lightly golden and cooked through.
Flake the salmon and set aside.
While the salmon is cooking, add the green beans to a pan of salted, boiling water and simmer for a minute. Add the radishes and cook for a further 3-4 minutes until just tender.
Drain the water, season the hot vegetables with a little salt and pepper and toss in the butter.
To serve, divide the spinach between two plates and top each with half the buttered vegetables. Top each plate with half of the flaked salmon and two egg halves. Drizzle the tapenade over the salad and garnish with a little fresh parsley to serve.