150g new potatoes, halved
Pinch of salt and pepper
For the salsa verde:
100g Braeburn, skin on and finely diced
2 tbsp red wine vinegar
20g parsley, including stalks
20g basil, including stalks
10g mint, leaves only
1 clove garlic, roughly chopped
2 tbsp salted capers (optional)
100ml extra virgin olive oil, plus extra for drizzling the new potatoes
150g asparagus
2 x 200g salmon fillets
50g rocket leaves, finely chopped
