- Cook pasta in a large saucepan of boiling water following packet directions or until al dente, adding the beans for the last 5 mins of cooking. Refresh under cold water. Drain well. Transfer the pasta mixture to a large serving platter.
- Meanwhile, bring a small saucepan of water to a boil. Add the eggs and cook for 5 mins for soft yolks or until eggs are cooked to your liking. Refresh under cold water.
- Pan Fry salmon at medium heat skin-side down for 6 minutes. Flip and cook another 6 minutes. Cooking times vary, cook until internal temperature reaches 145◦ F. Once cooked, flake the salmon portions.
- Add the tomatoes, spinach, flaked salmon, rocket, black olives, and capers to the pasta mixture. Season. Toss to combine.
- Whisk the oil and lemon juice in a small bowl until well combined. Drizzle over the salad.
- Peel each egg and cut in half. Arrange on top and serve.