Heat the grill to medium/high. Place the potatoes in a saucepan of boiling water and boil for 10 minutes or until tender.
Place the salmon on a baking tray skin side down and grill for 8 minutes until golden and cooked through.
Meanwhile place the lentils, radish, mange tout and parsley in a bowl. Drain the potatoes and add to the bowl.
Mix the olive oil, red wine vinegar, wholegrain mustard and garlic together. Spoon the salad onto plates, top with the salmon fillets and drizzle over the dressing to serve.
800g Salad/Baby potatoes, such as Charlotte or Maris Peer, quartered
4 salmon fillets
390g tinned green lentils, drained
100g radish, finely sliced
150g mangetout, shredded
2 tbsp freshly chopped parsley
2 tbsp olive oil
1 tbsp red wine vinegar
½ tbsp wholegrain mustard
1 clove garlic, crushed