2 fillets of salmon (skin on)
Knob of butter
Splash of Welly Boots Olive Oil
Whittington’s Lemon Pepper
1 bunch Asparagus Spears
Squeeze of lemon juice (approx ½ lemon)
½ cup Maille Tartare
Blend dressing ingredients together. Put to the side. Trim off woody ends of asparagus spears. In a non stick pan add a splash of oil and a teaspoon of butter lightly fry. Keep to the side and warm. Season the fillets with Lemon Pepper and place skin-side down in the hot pan. Cook a maximum of 3 minutes and flip, cook until just done. Remove from pan. Set the fish on a warm serving plate and add the dressing just before you serve. Top with asparagus spears.
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