■20 small potatoes, unpeeled

■400g fine green beans

■4 salmon or ocean trout fillets x 160g sea salt and pepper

■100g watercress

■lemon, quartered

■Extra dill for serving

For the dressing:

■1 tbsp grain mustard

■1 tbsp honey

■1 tbsp red wine vinegar

■1 tbsp finely chopped dill

■2 tbsp olive oil

■Sea salt and pepper

METHOD

1. Heat the oven to 200C. Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.

2. To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for eight to 10 minutes, depending on size. Rest for five minutes, then gently break up the salmon into bite-sized pieces with your fingers.

3. Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon wedge.