Preheat the oven to 190. Season the salmon with salt and pepper and place in the pan.
Place the potatoes into a pan of salted boiling water and cook until tender for around 20 minutes.
Add the peas and asparagus to the potatoes for the last 3-4 minutes of cooking then drain.
Mix together the mayonnaise, mustard, lemon zest and season with a little salt and pepper.
Toss the potatoes into the mayonnaise.
Remove the salmon from the oven and flake on top of the potatoes.
Serve on a large platter with lemon wedges.