Prepare the Caper Dressing: From lemons, grate 1 tsp peel and squeeze 1/3 cup juice. In small bowl, combine lemon juice and lemon peel with capers, mustard, dill, sugar, salt and ground pepper. With wire whisk, slowly beat in olive oil until mixture thickens slightly. Set dressing aside.
Remove any small bones and skin from the salmon. In a 10” skillet, heat 1” water to boiling over high heat. Add salmon fillet and peppercorns, heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes until fish turns opaque throughout. Drain fish; refrigerate until ready to assemble.
Meanwhile, in a large pan, heat unpeeled potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are fork-tender, 15-20 minutes. Drain; cut each potato into quarters or bite sized pieces. While potatoes are still warm, toss with 1/4 cup Caper Dressing. Set aside.
In a sauce pan, heat asparagus and 1” water to boiling. Reduce heat to low; simmer, uncovered, 5 minutes or until asparagus is tender-crisp.
To serve, add asparagus to potatoes with another 1/4 cup of dressing. Toss to coat. Divide lettuce among 4 dinner plates; top with potato mixture and tuck in chunks of salmon and egg quarters. May also be plated on a large serving platter. Drizzle remaining dressing over the salad.
Makes 4 servings. Note- all of it can be made in the morning and assembled before serving.