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Cut the potatoes in half, drizzle with a little oil, salt and pepper and Roast 200 degrees c for 25 mins, shaking half way through to get an even colour
Season the salmon with a little salt and pepper and Roast 8-10 mins 220 Degrees C.
Finely slice the onion, mint and dill and roughly chop the capers. Mix with the Greek yoghurt, finely grated garlic, lemon juice and zest, mustard and Worcestershire sauce with a pinch of salt.
Slice the asparagus into chunks, blanch in salt boiling water for 1 minute and then add to ice bath. (This stops the cooking process and also maintains the nutrients and vibrant colour)
Ensure everything is room temp before mixing
Add the peas, asparagus, salmon and potatoes to the yoghurt.
Garnish with fresh chives and a drizzle of olive oil