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Cook the potatoes until just tender (I boiled them for about 10 minutes), then drain, tip back into the pan and cover to keep warm.
Put most of the parsley and coriander, the chili flakes, allspice, garlic, pepper, salt, ginger, lime juice and olive oil in a food processor and process to a chunky wet rub.
Pour half of the mixture over the raw salmon and leave to marinate for about 5 minutes.
Gently fold the rest of the mixture through the potatoes together with the yogurt and the shallot / spring onions.
Cook the salmon in a frying pan / skillet on a medium heat, skin-side first, for a few minutes on the first side and about a minute on the other*.
Divide the potatoes between two plates, and serve the salmon on top. Sprinkle with the remaining herbs and serve with lime wedges.