Cook potatoes in a saucepan in boiling water to cover 12 minutes or just until tender. Drain and let cool.
Cook green beans in saucepan in boiling water 3 to 5 minutes or until crisp-tender; drain and cool slightly. Cut beans in half crosswise.
Combine lemon juice, Worcestershire sauce, and 1 teaspoon olive oil; brush mixture on salmon. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and potato on rack; grill, covered, 6 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon and potato from grill. Flake salmon into large chunks with a fork; cut potato into quarters.
Combine diced tomato and next 6 ingredients in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides.
Combine salmon, potato, beans, 1/2 cup tomato mixture, and olives; toss lightly.
To serve, place 2 cups salad greens on each of 4 plates. Spoon salmon mixture evenly over greens. Drizzle remaining tomato mixture evenly over salads.