Salmon Nicoise Caesar

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12 ounces baby Yukon gold potatoes

Kosher salt and freshly ground black pepper 

6 ounces haricots verts beans

One 1-pound salmon fillet, skinned 

1 tablespoon olive oil 

1 lemon, zested and juiced 

3/4 cup good-quality bottled Caesar dressing 

1 tablespoon chopped capers 

1 tablespoon minced fresh parsley plus parsley leaves, for garnish 

1 teaspoon finely chopped fresh chives 

4 hearts romaine lettuce, halved and cored 

4 hard-boiled eggs, cooled, peeled and halved 

2 cups cherry tomatoes, halved lengthways 

1/4 cup pitted olives 

1/2 cup grated Parmesan