Start this recipe by seasoning the fish on both sides with salt and pepper the pan-fry on both sides to brown in a pan. Transfer to a baking dish and continue to cook in the oven for 8-10 minutes. Meanwhile, place all the dressing ingredients into a jar and shake together. Place the cooked potatoes, sugar snaps, peas, mint leaves and watercress into a bowl and pour over half the dressing. Mix together and serve into 2 deep bowls. Peel and half the eggs and arrange onto the plates, followed by the cooked salmon fillets. Drizzle with the remaining dressing and serve.