Boil the potatoes in a large pan for 4 mins.
Tip in the peas and beans, bring back up
to a boil, then carry on cooking for another
3 mins until the potatoes and beans are
tender. Whizz the olive oil, lemon zest and
juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the
oil and lemon).
Put the salmon in a microwave-proof dish,
season, then pour the dressing over. Cover
with cling film, pierce, then microwave on
High for 4-5 mins until cooked through.
Drain the veg, then mix with the hot dressing
and cooking juices from the fish. Serve the
fish on top of the vegetables.