From Get Fit Mississippi:

Asparagus-Salmon Salad

Ingredients
6 black peppercorns
1⁄2 t grated lemon rind
2 T fresh lemon juice
1 bay leaf
1 lb salmon fillet, skin removed
bn pencil-thin asparagus (about 1 pound per bunch, 24 stalks per bunch)
3⁄4 lb assorted spring greens (about 12 cups)
1⁄4 salt

for dressing:

Instructions
Place peppercorns, lemon rind and juice, and bay leaf in 10-inch skillet.
Add water to depth of 1 1/2 inches. Bring to just under simmering, so bubbles form on bottom of pan, but do not break surface.

Add salmon; poach uncovered, not letting water simmer, 7 to 9 minutes, until cooked through. Remove fish to pie plate; let cool slightly. Trim tough ends of asparagus and steam until crisp-tender. Cool immediately by dropping in a bowl of ice water. Drain well.

Toss asparagus with 1/4 cup dressing in large bowl. Set aside 32 stalks. Slice remaining stalks in thirds. Mix sliced asparagus and greens in large bowl. Using fork, flake salmon.

Add to greens with 1/4 cup of remaining dressing. Season with salt and toss.

On each of 4 plates, create a square of reserved asparagus, using 8 stalks per plate.
Place salad in center of each square. Serve with remaining dressing if desired.

Serves 6