Green Goddess Salmon With Potatoes and Snap Peas

1. Broil the Potatoes

Preheat the broiler. Toss the baby potatoes with olive oil, salt, and black pepper. Spread them on a foil-lined sheet pan and place under the broiler for about 10 minutes until they start to crisp.

2. Cook the Salmon

Lay the salmon skin-on side up on the pan with the potatoes or on a separate one if needed. Brush with olive oil and season with salt and pepper. Broil skin side for about 5 minutes until crispy, then flip and cook for another 3-5 minutes until flaky.

3. Prepare Green Goddess Dressing

In a blender, combine parsley, mixed herbs, anchovy fillets, garlic, lemon zest, yogurt, and mayonnaise. Blend until creamy and green.

4. Mix Vegetables and Dress

In a large bowl, mix the cooked potatoes with snap peas and diced cucumber. Squeeze over the juice from half the lemon.

5. Serve the Dish

Arrange the salmon on a platter or plates, surround with the potato, snap pea, and cucumber mix. Drizzle with Green Goddess dressing and garnish with dill sprigs and lemon wedges.