Salmon, Red Potato and Asparagus Salad

INGREDIENTS

• 1 lb. salmon fillet, skin removed
• Kosher salt and freshly ground pepper, to taste
• 1 lb. small, round red-skinned potatoes,
• each about 1 1/2 inches in diameter
• 3/4 lb. asparagus, tough ends trimmed
• 4 dry-packed sun-dried tomato halves
• Boiling water as needed
• 1/4 cup extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 1 Tbs. finely chopped fresh dill
• 1 tsp. grated orange zest
• 1/2 tsp. minced garlic
• 1/2 tsp. kosher salt
• Freshly ground pepper, to taste
• 10 oz. mixed baby greens (about 8 cups
• loosely packed)
• 3 green onions, white and light green portions,
• thinly sliced