Crispy Skin Salmon & Tarragon Yoghurt with Piccolo Potato & Asparagus Salad

Steps

1. Halve potatoes. Place in a large pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 15 minutes, until tender. Trim asparagus ends and slice 3cm. Add to pot for final 3 minutes of cook time. Drain well and return vegetables to pot.
2. Pat salmon dry and remove any pin bones. Season salmon with measure of fennel & lemon salt. Heat a dry medium frypan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy and releases from pan. Use a fish slice to press on fleshy side of salmon to ensure all skin is touching the pan. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. Keep warm.
3. Thinly slice radish and peel courgette into ribbons. Set aside separately.
4. Toss potatoes and asparagus in a large bowl with courgette, mesclun and vinegar. Season with salt and pepper.
5. Plate salad with salmon and tarragon peppercorn yoghurt. Sprinkle over radish and mint leaves.