Step 1Boil potatoes for 15 minutes, or until tender. Drain well and set aside to cool slightly.
Step 2Meanwhile, spray salmon with olive oil and sprinkle with paprika. Heat a non-stick frying pan over medium-high heat. Cook salmon, skin side down first, for 2–3 minutes each side, or until cooked to your liking.
Step 3Chop potatoes into bite-sized pieces. Transfer to a large bowl. Add the dip, chopped parsley and chives, and stir well to coat.
Step 4Cook vegetables following packet directions, until tender. Serve salmon with potato salad and vegetables, and garnish with extra parsley leaves, if desired.