Heat gas or charcoal grill. In small bowl, mix 1/3 c. Maple syrup, 2 tbsp Dijon mustard and 2 tbsp olive oil with wire whisk. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tbsp of the dressing. In large bowl, toss asparagus and 1 tbsp of the dressing. Place asparagus in grill basket (grill “wok”). Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, until asparagus is crisp-tender and salmon flakes easily with fork. Divide salad greens, carrots and hard cooked eggs. Top with salmon and asparagus. Sprinkle with pepper. Serve with remaining dressing.