Source: dLife

Fresh salmon tossed with vegetables and an herb yogurt dressing.

Servings

1 lb salmon fillet , poached or grilled
0.5 lb small potatoes , scrubbed (red)
0.75 lb fresh asparagus , thin
6 tbsp fresh lemon juice
2 tsp fresh lemon peel , minced
2 oz plain yogurt
1 large garlic cloves , minced
2 tsp capers, drained , rinsed
3 tbsp fresh dill weed , finely chopped
2 tbsp chopped parsley
0.25 tsp salt (optional)
0.12 tsp black pepper
8 Lettuce, red leaf, fresh, outer leaf , rinsed and crisped
1 cup fresh cherry tomatoes , halved
6 cup cold water , separated

1 In large bowl, break salmon into 1/2" pieces. Set aside.
2 In medium pan, bring 3 cups water to boil.
3 Quarter potatoes and cook in boiling water until tender, about 10- 12 minutes. Drain and add to salmon.
4 In medium pan, bring remaining 3 cups water to boil.
5 Trim rough ends from asparagus and cut into 1 1/2" pieces. Cook in boiling water until just tender, about 3 minutes. Drain and add to salmon mixture.
6 In medium bowl, create lemon-yogurt dressing by whisking together lemon juice, lemon zest, yogurt, garlic, capers, dill, parsley, salt (if using), and pepper.
7 Drizzle over salmon mixture and toss to evenly coat salmon and vegetables. Cover and refrigerate until ready to serve.
8 To serve, arrange 2 lettuce leaves each on 4 plates. Place equal portions of salmon salad on lettuce and garnish with cherry tomatoes.
9 Serve immediately.