Warm Potato Salad with Roasted Salmon

ROAST THE SALMON: Heat oven to 200°C (180°C Fan) / 400°F. Place salmon fillets skin side down on an oven tray lined with baking paper, drizzle with one tablespoon of oil, season, and roast for 12–15 minutes until just cooked through.
2 salmon fillets, 3 Tbsp olive oil
COOK THE POTATOES: Boil the halved potatoes in salted water for 12–15 minutes until tender. Drain and steam dry.
500 g new potatoes
MAKE THE DRESSING: Whisk remaining olive oil, lemon juice, red wine vinegar, mustard, garlic, salt, and pepper. Stir in capers, herbs and spring onions.
3 tbsp lemon juice, 1 tbsp red wine vinegar, 2 tsp Dijon mustard, 1 small clove garlic, 2 tbsp capers, Small handful of fresh dill, Small handful of fresh parsley, 2 spring onions, Salt & black pepper, 3 Tbsp olive oil
ASSEMBLE THE SALAD: Toss warm potatoes in the dressing, then toss with the lamb's lettuce / rocket / arugula.
3 handfuls lamb's lettuce
ADD THE SALMON: Discard the salmon skin (if it has it), then flake the roasted salmon into large chunks and mix it through the salad. Serve warm with extra dressing on the side.

I like to make a double portion of the dressing in case the potatoes get carried away and soak too much up!

Wine pairing: Either an icy cold Riesling or a crisp Sauvignon Blanc would be perfect with this salad.