Niçoise salad with light aïoli

1 lbs 500 g skin-on salmon or trout filet 2 cups 200 g green beans 2 cups 200 g baby potatoes, cut in 2 Zest and juice of 1 lemon 4-5 cherry tomatoes, cut in half A handful of pitted black olives, cut in 2 Boston lettuce or baby gem leaves, roughly torn apart Basil leaves, for serving

1 cup 100 g finely chopped flat-leaf parsley 1 cup 100 g finely chopped fresh dill 0.5 tasse 50 ml d’huile d’olive extra vierge Sel et poivre

1 1 large egg 1 1 large garlic clove, finely chopped 2 tsp 10 ml Dijon mustard 1 cup 240 ml avocado or sunflower oil 2 tbsp 30 ml extra virgin olive oil Juice of 1/2 lemon 1 dash of white wine vinegar Salt and pepper