• Cut away any core from the cabbage; cut the cabbage into thin strips.

In a small bowl, stir together the cabbage and quick-pickle brine. Season with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Trim the root ends from the scallions; thinly slice the scallions.
• Snap off the woody ends from the asparagus.
• Coarsely chop the cilantro.

In a medium frying or grill pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallions and asparagus and cook, turning once, until tender and lightly charred, 3 to 4 minutes per side. Transfer to a cutting board and let cool enough to handle; do not clean the pan. Cut the asparagus crosswise into ¼-inch pieces.
Transfer the scallions and asparagus to a small bowl. Add the cilantro and 1 teaspoon oil, season with salt and pepper, and stir to combine. Let stand while you prepare the rest of the meal.

• Pat the salmon dry with a paper towel; season generously with salt and pepper.

In the same pan used for the vegetables, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Transfer to a plate and, using a fork, flake the salmon into bite-size pieces, discarding the skin if desired.
While the salmon cooks, prepare the lime yogurt.

• Juice half the lime; cut half into wedges for garnish.

In a small bowl, stir together the lime juice and yogurt and season with salt.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Transfer the tortillas to individual plates and fill with the pickled cabbage, salmon, and asparagus-scallion salsa. Top with the lime yogurt and pumpkin seeds; serve with the lime wedges.