Salmon, Red Potato, and Asparagus Salad

Made this Saturday a few weeks ago for two, so I cut the salmon and potatoes portion in half. The dressing was just right for two, so if you are making for 4 you might want to increase it a bit.

1 lb grilled salmon fillet, skin removed (I got this at Whole Foods fresh and they grilled it on site. Yummy!)
Kosher salt and ground pepper
1 lb small round red potatoes
.75 lb aparagus (smaller stalks - remove tough ends)

For the Vinaigrette:
10 dry sun-dried tomatoes
.25 cup ev olive oil
3 tb fresh lemon juice
1 tb finely chopped dill
1 tsp orange zest
1/2 tsp minced garlic (not enough! I added more)
Kosher salt and ground pepper
10 oz mixed baby greens or other salad mix
sliced spring onions to suit

Grill salmon if you bought it fresh, boil potatoes (15 min) then set aside to cool, cut asparagus on the diagonal and steam (3 min) then run with cold water. Slice the potatoes into thin slices when cool and layer on the plate along with the asparagus. Toss some of the dressing on the greens and place these on the plate. Top with salmon and drizzle the rest of the dressing on the salad.

To make the dressing...rehydrate the tomatoes with boiling water, let sit for 5 minutes, then drain and dice. Whisk together rest of ingredients, including 2 tb water, until blended.