SALAD: SALMON AND PEA SALAD

1. Bring a saucepan of water to the boil. Meanwhile, heat 1tbsp olive oil in a large non-stick frying pan over a high heat. Brush the salmon lightly with a little oil and season with salt and black pepper.

2. Add the fillets to the pan, skin side down, and cook for 3 minutes. Reduce the temperature to low and turn over the salmon, then cook for a further 2 minutes or until cooked to your liking. Let the fillets rest in a warm spot whle you finish the dish.

3. Meanwhile, separate the leaves of the baby gems and place in a large bowl. Add the peas to the pan of boiling water and boil them for about 2-3 minutes, or until just tender. Drain and rinse well with cold water. Transfer to the bowl with the salad leaves. Add the pea shoots and mint, season lightly, then drizzle with a little olive oil, mixing gently.

4. Divide the salad between 4 plates and flake over the warm fish, removing the skin. Make the dressing by adding the lemon juice, yoghurt, extra virgin olive oil and chives in a small bowl and whisking