In a small bowl, mash the anchovy with a fork and add the parsley, lemon, salt and 3/4 of the oil. Stir to combine and set aside
Add the remaining oil to a skillet and place the salmon skin side down on a cold skillet. Turn the heat up to medium, allowing it to cook slowly for about 4 minutes. Continue cooking over medium heat for about 8 to 12 minutes, depending on the thickness of the salmon
Turn the salmon over and cook for one minute more. Remove and set aside
Shred the cabbage, mix with the lime juice and yoghurt. Divide the cabbage onto plates, and top with the salmon. Drizzle the herb sauce over top. Enjoy!
Leftovers - For best results, store the salmon and sauce separately in sealed containers. Refrigerate the fish for up to three days. Refrigerate the sauce for up to five days.
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