Preheat the oven to 375°F.

Soft Boil the Eggs: Bring about 3 inches of water to a boil in a large pot. Once boiling, transfer the eggs from the refrigerator to the pot, and boil the eggs for exactly 10 minutes. While the eggs are boiling, prepare an ice bath by filling a large bowl with ice cubes and water. After 10 minutes, transfer the eggs to the ice bath. Once completely chilled, peel and halve the eggs.

Roast the Salmon: Place the salmon filet on a rimmed baking sheet. Brush with olive oil, then season with salt and pepper. Bake for 13-15 minutes, until the salmon flakes easily with a fork.

Boil the Potatoes: Place potatoes in the large pot used to boil the eggs. Add water to the pot if needed, making sure there is enough water to cover the potatoes by one inch, and place a lid on the pot. Bring to a boil over high heat. Cook for 15-20 minutes until tender, then remove the potatoes, reserving the water. Once cooled, cut the potatoes into quarters.

Blanch the Asparagus: In the same pot of water that you cooked the potatoes in, add the asparagus, and bring the water back up to boiling. Boil the asparagus for 5 minutes (for a crisp-tender asparagus) or up to 10 minutes (for a softer asparagus). While the asparagus is cooking, if needed, add ice and water to the ice bath you used for the eggs. Once the asparagus is done cooking, add it to the bowl of ice water to chill for 10-15 minutes. Once chilled, pat the asparagus dry.

Make the Lemon Dijon Vinaigrette: In a small bowl, add the lemon juice, dijon mustard, and dill and whisk, then slowly pour in the olive oil as you continue whisking.

Assemble the Salad: place the butter lettuce on a platter, then add the salmon, potatoes, asparagus, sliced radishes, and soft boiled eggs, and dress with the lemon dill vinaigrette. Serve!