Into a large bowl, break up the salmon in 1/2-inch pieces. Set aside.

Quarter potatoes and cook in boiling water to cover until tender, about 10 to 12 minutes. Drain and add to salmon.

Meanwhile, trim the rough ends off asparagus and cut into 1 1/2-inch pieces. Cook in boiling water to cover until just tender, about 3 minutes. Drain and add to salmon mixture.

In a medium bowl, whisk together lemon juice, lemon zest, yogurt, garlic, capers, dill, parsley, salt (if using), and pepper. Pour over salmon mixture and toss to evenly coat salmon and vegetables. Cover and refrigerate until ready to serve.

To serve, arrange 2 lettuce leaves on each of 4 plates. Place equal portions of salmon salad on the lettuce and garnish with cherry tomatoes which have been cut in halves. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Very Lean Protein, 1 1/2 Carbohydrate (1 Bread/Starch, 1 Vegetable).

Nutrition Facts: 229 calories (17% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 20 g carbohydrates, 4 g dietary fiber, 59 mg cholesterol, 137 mg sodium.