Potato, Asparagus and Citrus, Maple Salmon Salad

Ingredients

• 1 tray of cooked WP Griffin’s Maple Butter Potato Cuisine, cut in quarters’s
• ½ lb asparagus blanched, cut on the diagonal
• 2 X 6oz Atlantic Salmon Filet cooked and chunked
• ¼ cup red onions, chopped
• 2 hard boiled eggs, diced
• 2 tbsp mayonnaise
• 1 tbsp capers
• Zest of one Lime
• Juice of one lime
• ¼ tsp black pepper
• ½ tsp sea salt
• 2 – 6oz Atlantic Salmon fillets
• 2 sprigs of rosemary
• Salt & Pepper to taste
• 2 tbsp Olive Oil
• Juice from a half lemon