Sometimes, great cooking is a flurry of clever techniques and a dizzying array of ingredients. Other times, it’s the simplicity of just a few things; dill, butter, lemon, potatoes and beautiful salmon.
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the courgette into 2cm chunks. Place the potato and courgette on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat and roast until tender, 20-25 minutes. TIP: Cut the vegetables to the correct size so they cook in the allocated time.
While the veggies are roasting, bring a medium saucepan of water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the dill. Halve the lemon.
Add the broccoli to the saucepan of boiling water and cook until tender, 3-4 minutes. Drain and return to the saucepan. Cover with a lid to keep warm.
While the broccoli is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes on each side (depending on thickness).
Add the butter and a drizzle of olive oil to the frying pan with the salmon and reduce the heat to low. Cook until the butter has melted and browned slightly, 1-2 minutes. TIP: Butter can burn fast, so keep an eye on it! Add a squeeze of lemon juice and spoon the butter mixture over the salmon. Remove the pan from the heat. Transfer the salmon to a plate. Add the dill and a pinch of pepper to the pan with the lemon juice and butter and stir to combine. TIP: Taste and add more lemon juice if you like.
Divide the salmon, golden potatoes and courgette and the broccoli between plates. Spoon the lemon sauce over the salmon.