Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce

INGREDIENTS

• Juice of two lemons
• 1 cup
• 5 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 3 large egg yolks
• 1 cup white wine vinegar
• 4 tablespoons olive oil
• 4 (6- to 8-ounce) center-cut salmon fillets
• 1 pound fingerling potatoes
• Juice of 1/2 lemon
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 2 teaspoons finely chopped fresh tarragon leaves
• 2 teaspoons whole peppercorns