Green Goddess Salmon With Potatoes and Snap Peas

small new or baby potatoes, halved or quartered if large

olive oil

Fine sea salt and black pepper

piece skin-on center-cut salmon

packed cup parsley leaves

packed cup mixed herbs, such as chives, mint, dill, basil or cilantro, plus a few sprigs of dill, for garnish

anchovy fillets

to 2 garlic cloves

lemon, zested and halved

whole-milk yogurt

mayonnaise

snap peas, trimmed and halved on the bias (about 2 cups)

small cucumbers, halved lengthwise and cut on the bias into 1-inch pieces (about 1 ¼ pounds)