21.1g (3.1g saturated)
For the potato salad:
For the salmon:
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.
In a large bowl, combine the mayonnaise with the yoghurt, mustard, chives and scallions. Season with salt and black pepper.
When the potatoes are still a little warm, toss them with the mayonnaise mixture.
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.
Place salmon fillets into the pan, skin-side down. Cover and cook for 6-8 minutes, or until done to your liking.
Serve the potato salad with the salmon, generous handfuls of watercress or lamb’s lettuce and lemon wedges on the side.
Serve with watercress, lamb’s lettuce or a mixture of both, and some lemon wedges