Method

• 1.
  Preheat oven to 200°C. Place salmon, skin-side down, on a baking paper-lined baking tray and brush with 1 tbs oil. Season. Bring to room temperature, then roast for 10 minutes or until just cooked. Set aside to rest, loosely covered with foil, for 4 minutes.
• 2.
  Meanwhile, place the potato in a saucepan of cold salted water and bring to the boil over high heat. Reduce heat to medium-low and cook for 15 minutes or until tender. Drain and set aside until cooled slightly, then cut into 3cm pieces.
• 3.
  Blanch peas in a saucepan of boiling water over high heat for 1 minute. Drain and refresh in cold water.
• 4.
  Whisk buttermilk, mustard, vinegar and remaining 2 tbs oil in a bowl.

• 5.
  Discard salmon skin and flake into large pieces. Divide among plates with potatoes and peas, drizzle over dressing and scatter over fennel fronds and nasturtium leaves.