Salmon Asparagus Sweet Potato Nicoise

For the salad:

• 3 hard boiled eggs
• 2 cups fresh baby spinach
• 1 cup seedless grapes
• 2 scallions sliced into 2 inch strips

For the sweet potatoes:

• 1 purple sweet potato peeled and thinly sliced into 1/8th of an inch thick rounds
• 1 orange sweet potato peeled and thinly sliced into 1/8th of an inch thick rounds
• 1 pinch salt
• 1 teaspoon olive oil

For the Salmon and Asparagus:

• 2 large salmon fillets—about 6 ounce each sliced into 1 inch thick strips
• 2 bunches asparagus ends trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 teaspoon herbs de provence ( or substitute dried oregano)
• 1 tablespoon olive oil

For the dressing:

• Sweet Mustard Dill Sauce