Salmon

Bring a medium saucepan of water to the boil. Finely chop the dill. Slice the broccoli into 2cm florets. Juice the lemon.

Slice the broccoli into 2cm florets. In the final 10 minutes of the potato cooking time, add the broccoli to the water and cook for 2-3 minutes, or until just cooked. Cover with aluminium foil and set aside.

In the final 10 minutes of the potato cooking time, start cooking the salmon. Season both sides of the salmon fillets with a pinch of salt and pepper. Heat a large frying pan over a medium-high heat and add in a drizzle of olive oil. Place the salmon in the pan and cook for 3 minutes on each side, or until almost cooked through. Tip: Cooking times will vary depending on the thickness of your fish. Add the butter to the pan and reduce to a low heat. Cook for 1-2 minutes, or until the butter has melted and browned slightly. TIP: Ensure the browned butter doesn't burn.

Add 2 tsp of lemon juice to the butter and spoon the pan juices over the salmon before removing it from the pan. Take the pan off the heat, add the dill and season with a bit of pepper. Stir to combine.