In a large non-stick skillet heat oil over medium. Add garlic & onions. Cook 2-3 minutes. Add potatoes, asparagus & rosemary. Cook 5-7 minutes or until potatoes are browned on all sides & asparagus in crisp-tender, stirring occasionally.
Meanwhile, in a large bowl add salmon, yogurt, mustard, green onions & parsley. Mix well.
When potatoes are done, remove from heat. Fold in salmon mixture until thoroughly combined. Top with parmesan & serve!
Pair this entree with a side of whole-wheat toast!