Glaze the salmon fillets in the herbs, pepper, salt and sweet chilli.

Oil baking tray and put in the new baby potatoes on preheated oven of 190°C for 35 minutes.

Cut the vegetables and mix them in a bowl. Grate the beetroot and mix in with rest of vegetables.

After 20 minutes, turn the potatoes over and put the pre glazed salmon onto the baking tray and put into the oven.

After 15 minutes and when golden, take out the potatoes and cut in half. Mix it into the salad.

After next 25 minutes when the salmon is tender and soft, take it out the oven.

Put the salad on serving dishes and place the salmon filet onto the salad.

Pour prepared parsley sauce onto the salmon. Sprinkle it with cheese and top with chives.