Salmon & Dill Butter Sauce

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then transfer to a plate. • Return saucepan to medium-high heat. Add a drizzle of olive oil and 1/2 the garlic. 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 pan from heat, then return potato to pan, 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 medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add greens and remaining garlic and cook until just wilted and fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Pat salmon dry (to help the skin crisp up in pan!), then season on both sides. Return frying pan to 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 a plate. Cover to keep warm. • Return frying pan to medium heat. Cook the butter until melted and browned slightly, 1-2 minutes. Remove from heat, then add dill, stirring to combine. Season to taste.