Add the new potatoes to a baking sheet, then drizzle 1 tbsp of avocado oil over the new potatoes, sprinkle with a dash of salt and black pepper, then mix throughly.
Add the potatoes to the pre-heated oven and bake for 10 minutes.
Strip the fresh mint leaves from the stem, then chop up the leaves.
Zest 1 lemon with a grater, then cut the lemon in half.
To make the lemon mint sauce, in a small mixing bowl add the chopped fresh mint leaves, the lemon zest, 1 tbsp of lemon juice, and 1 tbsp of avocado oil, then stir it together.
In another small mixing bowl, combine 1 tbsp of sherry vinegar, 1 tbsp whole grain mustard, 2 tbsp of avocado oil, and season with salt and black pepper to taste, then stir.
Once the new potatoes are finished baking, remove them from the oven, then toss the 5 oz of green beans onto the baking sheet and mix them together with the roasted potatoes.
Add the baking sheet back into the oven at 450F and roast the green beans and new potatoes for an additional 8 minutes.
Pat dry the salmon with a paper towel, then season with salt and black pepper.
Add 1 tbsp of avocado oil to a frying pan over medium heat.
Add the salmon skin side down to the frying pan and cook for approximately 7 minutes, then flip sides.
Continue cooking the salmon, then remove it once it becomes flaky.
Slice 3 radishes, then in a mixing bowl, add the roasted new potatoes, roasted green beans, and the raw sliced radishes.
Add a dash of salt and black pepper, then toss all the vegetables, including 2 oz of mixed baby greens together in the mixing bowl.
Add the sherry vinaigrette on top of the vegetables, add another dash of salt and black pepper, then toss together.
Add the vegetables to a plate, top with the salmon, then top with 1/4 cup of greek yogurt, and 1 tbsp of lemon mint sauce.