Cook the cauliflower in boiling water for 15 min or until soft. Drain well. Return the cauliflower to the pan with the salted butter. Mash well with a potato masher. Season generously with salt and pepper. Keep covered until serving.

Meanwhile, bring a second pot of water to a boil. Cook the sugar snap peas in the water for 3 min, then drain.

Dice the tomatoes. Pick and roughly chop the basil leaves. Add the tomatoes and basil to a bowl along with the dried oregano and a generous drizzle of olive oil. Mix well. Season with salt. This is your tomato salsa.

Portion the salmon. Season with salt and pepper. Heat a non-stick pan over a medium heat with a drizzle of  oil. Once hot, add the salmon fillets, skin-side down, and cook for 4 min. Flip and cook for 2 min further or until cooked through. 

Slice the lemon into wedges. Serve the fried salmon over the cauliflower mash with the sugar snap peas, tomato salsa and lemon wedges to the side.