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An Arresting Salmon and Potato Salad

DIRECTIONS

Preheat the oven to 350° F. Place the salmon on a baking sheet and season with the salt and a sprinkling of pepper. Bake until just cooked through, about 10 to 20 minutes, depending on the thickness of the fillets. Let cool, pull off the skin, and flake with a fork into large chunks. Place in a bowl and gently toss with the lemon juice and with salt and pepper to taste. Garnish with the mint.
Separate the asparagus tips from stalks. Peel the stalks and cut the tips and pieces. Blanch the stalks in boiling, salted water for 2 minutes. Add the tips and blanch 1 minute more. Drain and refresh under cold running water. Set aside. Blanch the sugar snaps until crisp-tender, about 4 minutes; drain and refresh. Place the asparagus, sugar snaps, peas, and vinaigrette in a bowl and toss. Season with salt and pepper to taste.
Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Lower the heat, cover, and simmer until just tender, 5 to 10 minutes. Drain and let cool. Whisk together the mayonnaise, yogurt, lime zest and juice, salt, and pepper. Toss the potatoes with the dressing. Place in a bowl and garnish with the scallion.
Place the salad greens in a large bowl and toss with the vinaigrette. Pass the dishes separately, letting guests build their own salads.