Easy Salmon & Dill Butter Sauce

• Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain potato, then set aside. • Return saucepan to a medium-high heat. Add butter (for the mash) and 1/2 the garlic and cook until fragrant, 1 minute. Add chicken-style stock powder, the water and a generous squeeze of lemon juice, then bring to the boil. Remove saucepan from heat, then add potato, tossing to coat. Lightly crush potato. Cover to keep warm.

• While potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook carrot and zucchini, tossing, until tender, 5-6 minutes. Add remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper, then divide between serving plates. Cover to keep warm. • Season salmon on both sides. Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side. Transfer to the serving plates. • Return frying pan to a medium heat. Add butter (for the sauce) and cook until melted and browned slightly, 1-2 minutes. Remove from heat.