Put plenty of sea salt and the cracked peppercorns onto a plate. Place the salmon fillets skin side down on the plate, push down gently to ensure you have covered the skin completely.
Place the broad beans and asparagus tips in a large pan of boiling salted water. Cook for 2 minutes then add the peas. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture. Now drain and refresh in icy cold water. Remove the tough outer skins of the broad beans and discard.
Heat the light olive oil in a heavy-based frying pan. Add the salmon fillets skin side down and cook for 2-3 minutes when the skin should be really crisp. Turn over and cook for another minute. Allow to rest on a warm plate.
Tip the potatoes into a pan and heat with the one tablespoon of the extra virgin olive oil. Using a masher crush the potatoes (not too much - you don’t want mash).
Pour boiling water over the mint and parsley leaves and allow to stand for two minutes. Then drain and run under cold water until completely cooled.
In a small mixer or with a hand blender, blend the blanched leaves with two tablespoons of the extra virgin olive oil. Then add the lemon juice and whisk in the remaining oil to form an emulsion. Season well with salt and black pepper.
Now throw the peas and the peeled broad beans into the bowl, pour over the dressing and mix thoroughly. Add the warm potatoes, check the seasoning and serve immediately with the salmon.
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