Add salt to pasta water and bring to a boil. Cook penne until al dente (approximately 9 minutes) While pasta is cooking, blanch the asparagus and carrots for 5 minutes until they lose their crisp, then shock in cold water and return them back into their bowl.
In small bowl, whisk together yogurt, lime juice, 2 Tbl of olive oil, salt and pepper.
Coat pasta, carrots and asparagus in yogurt sauce, reserving ¼ cup.
When ready, strain the pasta and and cool it by rinsing in cold water.
Dress lettuce, cucumbers and tomatoes in simple vinaigrette. In 1 Tbl of olive oil, sear salmon cubes on high heat until outer edges are opaque but inside remains pink (2-3 minutes.)