Step 1 Preheat oven to 200°C and line a baking tray with baking paper. Place salmon fillets onto prepared tray and roast for 10 minutes, or until cooked to your liking. Remove and set aside to cool, then break into large flakes.
Step 2 Meanwhile, cook potatoes in a large saucepan of boiling water for about 20 minutes until tender, adding beans in the last 2 minutes of cooking time. Drain, then refresh under cold running water, then drain. Slice potatoes into 1.5cm-thick rounds.
Step 3 Cut zucchinis into long ribbons using a vegie peeler, stopping when you reach the seeds. Place into a large heatproof bowl, pour over enough boiling water to cover and set aside for 30 seconds. Drain, refresh under cold water, then drain well again.
Step 4 Place salmon, potatoes, beans, zucchini, watercress and sunflower seeds into a large bowl. Whisk together orange juice, olive oil and balsamic. Add dressing to the salad and gently toss to combine before serving.