1 Cutting board, 1 Small plate, 1 Large knife, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Citrus juicer, 1 Non-stick pan, 1 Slotted spatula, 1 Ladle
1 Rinse herbs, shake dry and reserve 4 sprigs of each kind for garnish.
2 Pluck leaves from parsley, chervil and dill and coarsely chop. Cut chives into thin rings.
3 Combine the chopped herbs with the mayonnaise and yogurt in a tall vessel and puree with an immersion blender.
4 Squeeze out juice from the lemon half and stir 1 tablespoon of juice into the herb sauce. Stir to combine, then season with salt and pepper.
5 Rinse salmon fillets, pat dry and season with salt and pepper. Heat the oil in a pan over medium heat, add salmon fillets skin-side down and cook until browned underneath, 4-5 minutes.
6 Turn the salmon fillets and cook until other side is browned, 1-2 minutes more. Spread the herb sauce on 4 plates, dividing evenly. Set a salmon fillet in the center of each, then garnish with the reserved herbs and serve immediately.