Preheat the oven to 200`c. In a small bowl, mix together olive oil, mustard, lemon juice, honey and season well with salt and pepper. Add in the salmon and allow to sit for 15-30 minutes. Meanwhile, cook the new potatoes in a pan of boiling water and allow to cool down. When ready to cook the salmon, place the fillets skin side down in a baking dish, and spoon over the mustard glaze left in the dish. Place the asparagus stems in the oven at the same time, drizzle with a little oil an season with salt and pepper and roast for a few minutes. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. To make the potatoes, mix together the Greek yogurt, garlic, drizzle olive oil and chopped dill and mix with the potatoes. Serve the creamy dill potatoes and baked asparagus with the mustard glazed salmon.