Salmon

Meanwhile, trim the woody ends (about 3cm) off the asparagus. TIP: Break the ends off with your hands, the asparagus spears will naturally break at the right place. Juice the lemon. Finely chop the dill.

Meanwhile, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the asparagus and cook, tossing regularly, for 3-4 minutes or until just tender. Transfer to a plate and cover with aluminium foil to keep warm.

Pat the salmon fillets dry and season with a pinch of salt and pepper. Return the frying pan to a medium-high heat along with a drizzle of olive oil. Once the oil is hot, place the salmon in the pan skin side down and cook for 2-3 minutes. TIP: Lightly press the salmon fillets down with a spatula to ensure the skin cooks evenly. Flip the salmon and cook for a further 2-3 minutes or until almost cooked through. Remove from the pan and set aside on a plate.

Return the pan to a medium heat and add the butter and capers. Cook for 1-2 minutes, or until the butter has melted and browned slightly. Add 2 tsp (for 2 people) / 1 tbs (for 4 people) lemon juice and a pinch of pepper to the butter. Return the salmon to the pan and spoon over the pan juices. Take the pan off the heat, add the dill and stir to combine. TIP: Adding the dill just before serving helps it to keep its bright green colour.