Serves 4

For the potato salad:
800g new season or baby/salad potatoes, halved or larger ones quartered
4 tbsp low-fat mayonnaise 
2 tbsp plain yoghurt 
1 tbsp wholegrain mustard
Small handful of chives, snipped
3 scallions, very finely chopped
Salt and black pepper

For the salmon:
4 salmon darnes 
200ml water
Juice of ½ a lemon
½ an onion, thinly sliced 
Handful of fresh dill
3-4 whole black peppercorns

To serve:
Watercress, lamb’s lettuce or a mixture
Lemon wedges

1. Place the potatoes in a large pan, add a pinch of salt and cover with 2-3cm of cold water. Bring to the boil over a high heat and cook for 8-10 minutes until tender when pierced with a fork. Drain in a colander and set aside to cool a little.
2. In a large bowl, combine the mayonnaise with the mustard, chives and scallions. Season with salt and black pepper.
3. When the potatoes are still a little warm, toss them with the mayonnaise mixture.
4. Season the salmon fillets with a little salt. Place the water, onion and herbs in a large pan over a medium heat and bring to a
   gentle simmer.
5. Place the salmon fillets into the pan, skin-side down. Cover and cook for 6-8 minutes, or until done to your liking.
6. Serve the potato salad with the salmon, generous handfuls of watercress, spinach or lamb’s lettuce and lemon wedges on the side.

Per Serving:
479kcals, 21.1g fat (3.1g saturated), 28.4g carbs (0.5g sugars), 42.8g protein, 5.9g fibre, 0.286g sodium