Using a salad oil shaker or lidded jar, mix all ingredients and shake to emulsify.
Salmon and salad
Place salad greens in a mixing bowl and add 1/2 to 2/3 of the vinaigrette, toss to coat.
Clean then slowly boil the potatoes until done, 18 to 20 minutes.
Steam the asparagus 4 minutes then place in an ice bath to stop the cooking.
Boil the eggs, 6 1/2 minutes for runny yolk, 8 to 9 minutes for hard yolk, place in ice bath 30 seconds to cool.
Salt and pepper all sides of the salmon and sear in a hot cast iron or carbon steel skillet with 3 tbsp of vegetable oil, 2 minutes per side then remove to a plate.
Assemble the dish on a good sized plate, first placing the greens down, then laying the remaining components, with the seared salmon in the middle.
Coat with additional vinaigrette and salt and pepper to taste.
Notes
The vinaigrette contributes a lot of calories to this. For less calories, use a vinegar, lemon juice based dressing using less oil or even a low fat store bought dressing.