Steamed salmon with baby potatoes, green beans and salsa verde

1kg baby new potatoes
4 salmon fillets, skin removed
400 g green beans, trimmed
1 cup flat leaf parsley, leaves picked and roughly chopped
1/2 cup fresh basil, leaves picked and roughly chopped
1 tbsp lemon juice
3 anchovy fillets, chopped
1 tbsp capers, drained
1 clove garlic, peeled, chopped
75 ml extra virgin olive oil
Salt and freshly ground black pepper

Place the baby potatoes on a perforated tray or a small stainless steal colander and steam using 100C for 18–20 minutes.

Meanwhile, place the parsley, basil, lemon juice, anchovies, capers and garlic clove in a food processor and blitz until finely chopped, taking care not to allow it to become a purée. Stir in the extra virgin olive oil and season with freshly ground black pepper.

When the potatoes are tender, remove them from the steam oven, transfer to a serving dish and keep warm.

Season the salmon fillets and place onto a perforated tray with the green beans and steam at 100C for 4-5 minutes, remove and transfer to a serving plate.

Place the dressing into a small bowl, cover and steam at 100°C for 1 minute. Pour the the dressing over the cooked potatoes and stir to gently to coat with the dressing before serving with the salmon and green beans.