Preheat the oven to 220ºC/R7. Cook the potatoes in a large pan of boiling water for 10-12 minutes until tender, then drain well.
Meanwhile, mix together the tandoori paste and 100g of the yoghurt. Spread the mixture all over the salmon then place on a parchment-lined baking sheet with the tomato vines. Bake for 12-15 minutes until the salmon is cooked through.
Mash the potatoes until smooth then beat in the remaining yoghurt and chives. Divide between 4 plates and serve with the tandoori salmon, roasted tomatoes and lemon wedges.
Recipe and image courtesy of www.waitrose.com