• •2 pieces salmon fillets (skin-on, about 180g each)
• •200 g asparagus spears (woody ends snapped off)
• •30 g butter
• •1 tbsp olive oil
• •2 pieces garlic cloves (thinly sliced)
• •1 piece lemon (zested and juiced)
• •1 tbsp fresh dill (chopped)
• •1 tbsp capers (drained)
• •300 g new potatoes (halved, to serve)

Instructions

1. 1
   Ingredients for this step:

   • •300 g new potatoes

   Boil new potatoes in salted water for 12-15 minutes until tender. Drain and keep warm.

   ⏱️ Timer: 15:00

2. 2
   Ingredients for this step:

   • •2 pieces salmon fillets

   Pat salmon fillets very dry. Season the flesh side with salt and pepper.

3. 3
   Ingredients for this step:

   • •1 tbsp olive oil

   Heat olive oil in a non-stick pan over medium-high heat. Place salmon skin-side down, press gently for 30 seconds. Cook 4-5 minutes until skin is golden and crispy.

   ⏱️ Timer: 5:00

4. 4

   Flip and cook 2-3 minutes more until just cooked through. Remove and rest on a warm plate.

   ⏱️ Timer: 3:00

5. 5
   Ingredients for this step:

   • •30 g butter
   • •200 g asparagus spears

   In the same pan, add half the butter. Add asparagus, season, cook 3-4 minutes until tender-crisp.

   ⏱️ Timer: 4:00

6. 6
   Ingredients for this step:

   • •1 piece lemon
   • •2 pieces garlic cloves
   • •1 tbsp capers

   Add remaining butter, sliced garlic, and capers. Cook 30 seconds. Add lemon juice and zest, swirl to create a sauce.

   ⏱️ Timer: 0:30

7. 7
   Ingredients for this step:

   • •1 tbsp fresh dill

   Plate the potatoes and asparagus. Place salmon on top, skin-side up. Spoon over the lemon butter sauce and scatter with dill.