Pan-fried salmon with capers, green beans and broccoli

Toss the cooked green beans with a knob of butter, salt and pepper; season the cooked broccoli with salt and pepper and set aside.

Check the skin-on salmon fillet is scaled and run a hand over it for pin bones.

Pat the salmon dry, squeeze a little lemon juice over it and salt it; leave 15 to 20 minutes until room temperature.

Squeeze the remaining lemon into roughly three tablespoons of water. Chop the dill.

Heat a cast iron skillet over medium-high heat, then add olive oil.

Lay the salmon in skin side down and fry nearly five minutes without moving it.

Flip and cook the other side two and a half to three minutes.

Add the capers and the lemon juice.