serves 4

Ingredients

Method

Prepare a charcoal or gas grill for direct-heat cooking over high heat. Alternatively, preheat a stove-top grill pan over high heat. Brush the salmon with oil and season with salt and pepper. Place the fillet on the grill rack or in the pan and grill, turning once, until opaque throughout, about 4 minutes per side.

Transfer the salmon to a plate and let cool to room temperature. Meanwhile, put the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain, cut in half, and set aside to cool completely.

Place the asparagus in a steamer basket over boiling water in a saucepan, cover the pan, and cook until crisp-tender, about 3 minutes. Rinse the asparagus under cold running water until cool. Pat dry and set aside.

To make the vinaigrette, put the sun-dried tomatoes in a heatproof bowl, pour in boiling water to cover, and let stand for 5 minutes. Drain and cut into 1⁄4-inch (6-mm) pieces. In a small bowl, whisk together the chopped tomatoes, lemon juice, parsley, dill, orange zest, garlic, 2 Tbsp water, 1⁄2 tsp salt, and »—› a grinding of pepper. Add the oil in a thin stream, whisking constantly until the dressing is well blended.

In a large bowl, toss the salad greens with 2 Tbsp of the vinaigrette. Peel off the salmon skin. Cut the flesh into 4 pieces. Divide the salmon, asparagus, potatoes, and greens evenly among 4 plates and drizzle with the remaining vinaigrette. Sprinkle with the green onions and serve.