Salmon with salsa verde new potatoes

Ingredients

• 250 g baby potatoes halved
• 2 fillet salmon fillet 
• 3 tbsp olive oil 
• 1  shallots roughly chopped
• 1 small bunch flat parsley roughly chopped
• 1 small bunch basil roughly chopped
• 2 tbsp caper 
• 4  anchovy roughly chopped
• 1 large garlic clove roughly chopped
• 1  juice of lemon 

Equipment

• frying pan
• blender

Directions

1. Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
2. Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
3. Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce.
4. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.