Baked Lemon Salmon with Asparagus & Potatoes Michelle Southan, Assistant

serves 2. Preheat oven to 200deg C. Cut six 2mm thick slices from the lemon and set aside. Juice the remaining lemon and reserve 1 tbs juice. Brush baking tray with melted butter. Peel and very thinly slice potatoes. On a greased tray, arrange some slices overlapping in a circular pattern to form two 13cm discs. Continue to layer remaining slices on top in a circular pattern. Drizzle each stack with 1 tsp of the oil and season with salt and pepper. Bake in preheated oven for 15 minutes or until tender. Meanwhile, lift skin on salmon, leaving both ends attached to make an opening between the flesh and skin. Place 3 lemon slices in each opening. Heat remaining oil in non-stick frying pan over medium-high heat. Add salmon skin-side down and cook for 2 minutes. Turn and cook for 1-2 minutes for medium. Place on a plate and cover with foil. Set aside. Add asparagus to baking tray in a single layer and bake for a further 5 minutes or until potatoes are crisp and golden around the edges. Meanwhile heat reserved lemon juice in a small saucepan over medium-low heat. Gradually add butter a cube at a time, whisking until it melts and incorporates before adding the next cube. Continue until all butter is incorporated. Whisk in dill and season with salt and pepper. Use an egg lift to place potato stacks on serving plates, top with salmon and drizzle with lemon butter sauce. Serve immediately with asparagus.