- Remove salmon from fridge and packet and allow to come to temperature before cooking. Sprinkle 2 tablespoons of peri peri seasoning over the salmon. Coat both sides the salmon. Leave to marinate while preparing the vegetables.
- Bring a small pot of water to the boil. Cook potatoes for 7-8 minutes until just tender. Drain and slice. Slice the beans, asparagus, and courgettes. Steam the vegetables until tender.
- Heat a frying pan with olive oil. Cook salmon 2-3 minutes on each side. Turn onto side to cook skin side to make crispy. Remove salmon from pan and leave to rest for 3 minutes. Meanwhile, cook potatoes with a little more peri peri seasoning, Toss until heated through and browned.
- Arrange the potatoes, steamed vegetables and lettuce leaves. Top with salmon pieces and drizzle over caper vinaigrette. Serve with wedges of lime.