Grilled Salmon with Asparagus and New Potato Salad

Ingredients

• 4 skin-on salmon fillets (approx. 150g each)
• 1 tbsp olive oil
• 600g new potatoes, halved if large
• 2 tbsp capers, drained
• 1 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 1 lemon, zested and juiced
• 15g fresh dill, roughly chopped
• 3 spring onions, finely sliced
• 250g asparagus tips, woody ends snapped off
• 1 tsp olive oil
• 150g Greek yoghurt, to serve
• 1 lemon, cut into wedges, to serve
• a few sprigs of fresh dill, to serve
• a drizzle of extra virgin olive oil, to serve

Method

1. Put the new potatoes in a large saucepan of well-salted cold water, bring to the boil and cook for 18–20 minutes until tender when pierced easily with a knife.
2. While the potatoes cook, whisk together the Dijon mustard, lemon zest, lemon juice and extra virgin olive oil in a large bowl to make the dressing. Season well with salt and pepper.
3. Drain the potatoes and leave to steam-dry for 2 minutes, then tip them into the dressing while still warm so they drink it up. Fold through the capers, spring onions and most of the dill.
4. Place a large non-stick frying pan over a high heat. Toss the asparagus tips in 1 tsp olive oil, season well and cook for 4–5 minutes, turning occasionally, until lightly charred and just tender with a little bite. Transfer to a plate.
5. Wipe the pan clean and return to a medium-high heat. Rub the salmon fillets with 1 tbsp olive oil and season the skin generously.
6. Lay the salmon skin-side down in the hot pan and press gently with a spatula for the first 30 seconds to stop it curling. Cook for 4–5 minutes until the skin is crisp and deeply golden and the flesh has turned opaque two-thirds of the way up.
7. Flip the salmon and cook for a further 1–2 minutes until just cooked through with the faintest blush at the centre.
8. Spoon the Greek yoghurt onto one side of each plate and spread lightly. Pile the warm potato salad alongside, then lay the charred asparagus over the top.
9. Rest a salmon fillet against the potato salad, skin-side up to keep it crisp.
10. Scatter the remaining dill over the finished plates, add a drizzle of extra virgin olive oil and serve with lemon wedges to squeeze over at the table.