After spending the first half of the day in the hot sun, this is a light yet substantial luncheon meal that is full of flavor but won’t weigh you down for afternoon activities at the beach. The accoutrements to the chilled salmon offer a unique, upscale twist to a classic that is great for a large group of friends. Serve with a crisp glass of Viognier or Riesling to highlight the earthy flavor of the salad and complement the fish.  

Preheat oven to 375˚ F. Place salmon, skin side down, on baking sheet lined with parchment paper. Drizzle with 3 tablespoons oil and season aggressively with salt and pepper. Bake depending on thickness of filet. (If it is 1 ½-inches thick, bake for 20 minutes; 1-inch, bake for 18; 2-inches, 22 minutes.)

Remove from oven, allow to cool, and refrigerate until well-chilled.

Lower oven to 250˚F. Thinly slice both ends off tomato and discard. Cut tomato in half and place on baking sheet lined with parchment paper. Drizzle with oil, season with salt, and sprinkle thyme leaves over tomatoes evenly. Bake in oven for 30 to 40 minutes, until tomato is soft and its edges are crinkly but still retains shape.

Cut potatoes in half lengthwise and put in stockpot with cold water. (Water should rise 2 inches above potatoes.) Bring to a boil and cook for 8 to 10 minutes, until potatoes are tender. Drain potatoes and place in large bowl. Add both kinds of mustards, mayonnaise, tarragon, 1 tablespoon of lemon juice and season well with salt and pepper. Mix well but carefully, so potatoes don’t break.  Serve warm.

In a food processor or blender, add dill, chives, mayonnaise, yogurt, 1 tablespoon of lemon juice, and pinch of salt and pepper. Blend for 45 seconds, until herbs are diced small and mixture is creamy. Remove mixture, place in small bowl, cover, and chill until ready to serve with salmon.

In a bowl, mix watercress and arugula. In separate small bowl, whisk together lemon juice, 1 tablespoon of oil, and a pinch of salt and pepper. Lightly dress greens and serve immediately.