Put the potatoes in a pan of salted
water, bring to the boil and cook
for 15 mins or until tender.
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.
Put the oil, shallots, parsley, basil, capers,
anchovies, garlic and lemon juice in a small
blender and whizz to a green sauce. 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.