Pat salmon dry and sprinkle with salt and pepper on both sides
Heat olive oil in skillet over medium-high heat.
Add salmon, skin side down. Cook for about 3-4 minutes
Gently turn salmon over and cook for an additional 2-3 minutes until flesh is lighter pink and flakes easily with a fork
Place the salmon on top of the greens on a serving platter, cover to keep warm
Add more olive oil and sliced potatoes to hot pan, sprinkle with salt and pepper and cook until golden. Transfer to platter and keep warm
Heat olive oil in another skillet with spring vegetable, salt & pepper, and sauté until tender crisp
Add leafy greens to skillet, salt & pepper to taste and cook until bright green and barely tender
Transfer to a serving platter and drizzle with a little mustard vinaigrette