Put the potatoes on to boil in a pot of salted water.
Shuck the peas and chop the salmon into large chunks. To save on dirty dishes and take advantage of the steam from the boiling potatoes, I hung a steaming basket over the top of the cooking potatoes and steamed first the salmon chunks and then the peas. You can alternatively boil the peas in water and bake or pan-fry the salmon, but that wouldn’t be nearly as efficient or satisfying as a multi-tasking pot of boiling potatoes.
In a separate pan (or the same if you wait until the potatoes have been cooked through and drained), melt the butter.
Sauté the chopped celery in the butter for a few minutes. Then whisk in the cream.
Add the lemon juice and zest and continue whisking, over medium heat, until the sauce thickens.
Season the sauce with salt, pepper and fresh herbs you might have on hand.
Combine the potatoes, salmon and peas in a large serving bowl.
Pour over the lemon-butter sauce.
Toss gently and serve hot.