Ingredients

• 1 fennel bulb
• tough outer layer removed
• thinly sliced
• 8 asparagus spears
• trimmed of woody ends and finely shaved with a vegetable peeler or mandoline
• 8 radishes
• thinly sliced
• 4 salmon fillets
• skin on
• about 180g/6oz each
• 30g/1oz plain flour
• for dusting
• 1 tbsp olive oil
• 250g/9oz Tenderstem broccoli
• 250g/9oz fine green beans
• trimmed
• 1 tbsp extra virgin olive oil
• 200g/7oz frozen peas
• salt and freshly ground black pepper
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 lemon
• juice only
• 2 tbsp roughly chopped dill

Directions

• Put the fennel
• asparagus and radishes into a bowl of cold water with a handful of ice added and leave to crisp up for 10 minutes or so.
• Season each salmon fillet with salt and pepper and dust both sides with flour. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon skin-side down in the pan and hold down with a spatula for 30 seconds or so. Cook
• without moving
• for 7–8 minutes.
• Meanwhile
• put the broccoli and beans into a sauté pan with 200ml/7fl oz of cold water and extra virgin oil. Season well with salt and pepper. Bring to the boil and cook over a medium heat
• moving the veg around so it cooks evenly. When the liquid has almost all evaporated
• add the frozen peas. Once the peas are cooked
• remove from the heat and drain off any excess water.
• When you can see that the skin on the fish is crisp
• flip the salmon fillets over and cook for 2 minutes on the other side. Remove from the heat and leave to rest while you make the dressing.
• Whisk the dressing ingredients together in a bowl and pour over the warm veg in the pan. Drain the fennel
• asparagus and radishes and add to them the pan. Toss to mix and season with salt and pepper to taste.
• Divide the warm salad between serving plates and top each portion with a salmon fillet
• crisped skin side up
• to serve.