SERVES: 4

METHOD

1. For the dressing, combine mayonnaise, yogurt, garlic, anchovies, lemon juice, chopped herbs, salt and pepper together in a small bowl, stirring to combine. Set aside until required.

2. Place potatoes in a medium saucepan covered in cold water. Bring to boil and cook for 3-4 minutes or until tender, remove potato with a slotted spoon, reserving water. Place hot potatoes in a bowl with half the dressing, tossing to combine and leave to cool.

3. Bring water back to the boil and blanch beans, sugar snap peas and frozen peas for 2 minutes. Drain and refresh under cold water.

4. To assemble salad, add potatoes, beans, sugar snap peas, frozen peas, spring onions and radish to the potatoes with the remaining dressing, tossing to combine. Set aside.

5. For the salmon, preheat a non-stick frying pan or barbecue plate on high. Drizzle salmon with olive oil and season with salt and pepper. Place salmon in hot pan skin side down and cook for 3-4 minutes until crisp. Turn the fillets over, reducing the heat to medium and cook for a further 3-4 minutes or until golden and cooked to your liking. Serve salmon fillets with green goddess potato salad.

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