Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Zest the lemon to get a generous pinch, then slice into wedges. Thinly slice the cucumber into half-moons. TIP: Cut the potato to size so it cooks in time.

Cook the potato in the boiling water. Cook until easily pierced with a knife, 10-12 minutes. Drain, then return to the saucepan. Add the lemon juice (2 tsp for 2 people / 4 tsp for 4 people), lemon zest, the salt and dill & parsley mayonnaise. Toss until the potato is well coated. Cover to keep warm.

While the potato is cooking, combine the plain flour and lemon pepper spice blend on a plate. Season with salt and pepper. Pat the salmon fillets dry with a paper towel, add to the flour mixture and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-3 minutes each side (depending on thickness). TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

While the salmon is cooking, thinly slice the apple. In a medium bowl, combine a drizzle of olive oil, the balsamic vinegar, cucumber, apple and mixed salad leaves. Season with salt and pepper. Toss to coat.

Divide the lemon pepper salmon, dill and parsley potato salad and green salad between plates. Serve with any remaining lemon wedges.