Easy mustard and dill salmon with new potatoes and asparagus

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Fill a large pan with boiling water and put a steamer with a lid on top. Steam the potatoes for 15-20 minutes until tender, adding the asparagus for the last 5 minutes (less time if the stalks are particularly thin).
2. Meanwhile, mix the soured cream, dill and dijon mustard in a small bowl with a pinch of salt and pepper and set aside.
3. Heat the olive oil in a large non-stick frying pan. Fry the salmon, skin-side down, for 4 minutes, then gently turn and cook for 4 minutes more or until cooked through. Set aside and keep warm. Pour the sauce into the pan and gently warm through for a minute – don’t let it boil. Serve the fish with the steamed vegetables, then pour the sauce over the fish.