Boil chat potatoes until tender. 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.
Place salmon onto lemon slices. 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/brocollini ontop of salmon. Cover and steam salmon until the salmon is no longer pink in the middle.
Meanwhile, make vingiarette. Place 5 tbsp of the orange juice mixture from salmon pot into a small bowl. Add 2 tbsp 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.