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Thaw salmon, if frozen. Rinse salmon and pat with paper towels. Arrange salmon in a microwave-safe 2-quart square baking dish. Arrange asparagus and potatoes around salmon. In a small bowl, combine vinegar, oil, dill, salt and pepper. Drizzle over salmon and vegetables.
Cover with vented plastic wrap. Microwave on High for 10 to 12 minutes, or until fish flakes easily when tested with a fork and vegetables are tender, turning dish once halfway through cooking if necessary. If desired, garnish individual servings with additional fresh dill.