Step 1. Combine the lemon juice, olive oil, garlic, honey and mustard together in a bowl. Season with salt and pepper to taste.
Step 2. Hard boil the eggs in a pot of salted boiling water for 10-12 minutes (or less, if you prefer the yolks to be runny). Plunge the eggs into cold water and allow them to cool before peeling and slicing them in half.
Step 3. Blanch the asparagus for 3-4 minutes before placing them into cold water. Blanch green beans for 2-3 minutes before plunging into cold water.
Step 4. Boil the potatoes in a pot until they are tender. Remove the pot from the heat and allow them to rest in the water for 10 minutes. Slice the potatoes in half.
Step 5. Preheat your oven to 400 degrees Fahrenheit. Place the potato halves and salmon portions on a parchment-covered sheet pan.
Step 6. Pour a few tablespoons of the lemon dressing all over the potatoes and salmon.
Step 7. Place the pan in the oven to roast for 12-15 minutes, or until the internal temperature of the salmon reads 145 degrees Fahrenheit on your ThermoPro Instant Read Thermometer. Use two forks to flake the salmon into pieces and discard the skin.
Step 8. Arrange the salad by placing the arugula on the bottom and topping the arugula with the green beans, asparagus, radishes, salmon and hard boiled eggs. Pour the dressing on top of the salad and garnish with the chopped chives.
