Boil chat potatoes until tender, about 10 to 15 minutes.
Place sliced lemons in the bottom of a heavy pan. Place half of ginger and garlic on lemon slices. Season salmon fillets with salt and pepper and place salmon on top of lemon-ginger.
Pour in orange juice until just covering lemon slices. Place half the mint and remaining garlic and ginger on top of the salmon. Place asparagus/broccoli on top of salmon. Cover and steam salmon until the salmon is no longer pink in the middle.
Meanwhile, make vingiarette. Place 5 tablespoons of the orange juice mixture from salmon pot into a small bowl. Add 2 tablespoons olive oil and the rest of the mint. Stir to combine.
To serve, place salmon on plate. Add asparagus/broccolini and then place vinigiarette on top of salmon.