INGREDIENTS
4 salmon fillets (skin on)

For the lemon and herb butter:
150g (5½oz) butter, softened
Finely grated juice and zest of 1 unwaxed lemon
6tbsp finely chopped dill

For the salad:
400g (14oz) small vine tomatoes

300g (10½oz) green beans, trimmed
1 small red onion, halved and thinly sliced
4tbsp extra virgin olive oil
Juice of 1 lemon
1tsp Dijon mustard
1tsp runny honey

METHOD First, make the lemon herb butter by combining the butter, lemon zest and juice, and dill in a bowl and mix well. Pat the mixture into a sausage shape about 12cm (4½in) long and place on a large square of foil. Roll the butter mixture into a tight cylinder, then twist the ends of the foil to make a tight, secure package. Place in the fridge for 2-3 hours to firm up, then preheat the oven to 200°C/gas 6.

To make the salad, place the tomatoes on a non-stick baking sheet and place in the preheated oven for 12-15 minutes or until slightly softened. Remove from the oven and place in a wide bowl. Blanch the green beans in a pan of lightly salted water for 3-4 minutes, drain and refresh under cold running water and drain again.

Add to the tomatoes, along with the onion. In a small bowl, mix together the olive oil, lemon juice, mustard and honey. Season well with salt and black pepper and pour over the salad ingredients. Toss to mix well and set aside.

Season the salmon with salt and freshly ground black pepper, and brush the skin side of the fillets with olive oil. Heat a large non-stick frying pan until smoking. Add the salmon, skin-side down, and allow to cook for 4-5 minutes or until the skin is crisp and lightly golden.

Remove from the pan and transfer to a baking sheet, skinside up, and place in the preheated oven for 4-5 minutes or until cooked to your liking. To serve, place the salmon fillets on 4 warmed plates and arrange the salad around each one. Cut the lemon and herb butter into thin slices and place on top of each salmon fillet. Serve immediately.