Preheat your oven to 180C.

Line a baking tray with kitchen foil.

Arrange the salmon fillets on the baking tray, placing them skin-side down.

Squeeze half of the lemon juice over the salmon and season with salt and pepper.

Cover the salmon with another sheet of foil, creating a sealed parcel.

Bake it in the oven for about 15 minutes until the salmon is just cooked. Remove from the oven and set it aside to cool.

Remove the skin from the salmon.

Place the potatoes in a saucepan of salted water and bring them to a boil. Cook for approximately 15 minutes or until the potatoes are tender. Drain the potatoes and slice each one into quarters.

Prepare the salad dressing: combine the oil, mustard, sugar, and vinegar in a large bowl.

Add the hot, sliced potatoes to the dressing and season with salt and pepper. Stir the potatoes to coat them with the dressing and set the bowl aside to cool.

Once the potatoes have cooled down, add the mayonnaise, spring onions, radishes, and celery to the bowl. Mix all the ingredients together thoroughly and check the seasoning.

Stir in the remaining lemon juice.

Break the salmon into large flakes and gently incorporate it into the salad along with the prawns and half of the chopped parsley.

Serve the salad on a large platter and sprinkle the parsley on top.