The flavours are fresh and punchy so I combined the salmon with seared asparagus tips and smoked sea salt and garlic new potatoes. Perfect for a summers evening out in the garden with a cold glass of Sauvignon Blanc and some jazz playing softly in the background. Or in front of the TV while the kids argue about bath-time. Whichever.Ingredients:
3 fillets of fresh salmon
1 packet new potatoes
1 packet asparagus tips
20g pumpkin seeds
Butter
1 red birdseye chili
1 lime
2 cloves garlic
Oak smoked sea salt
Lightly toast the pumpkin seeds in a hot pan until fragrant. Tip into a cold bowl and grate the lime over the top. Add the juice of the lime, the chili (finely chopped) and a slither of butter. Set aside.
In another pot combine another slither of butter with the crushed garlic and oak smoked sea salt and mash well. Set aside.
Season the flesh of the salmon with pepper and the skin with salt.
Sear the salmon skin side down in a hot skillet lightly brushed with oil until it turns golden and crisp then turn the heat down, flip the fillets and continue to cook until the dark pink turns light all the way through. 
In a separate pan boil the new potatoes and the asparagus tips. After 2 minutes whip the asparagus tips out and add them to the skillet.
When the salmon is cooked, set it on a plate with the asparagus and tip the pumpkin seed mix into the hot skillet. Cook for 10 seconds until all the butter has melted, remove and top the salmon with the sauce. Add the garlic and salt butter to the new potatoes and serve.
PS. This little number ticks all sorts of health diversity boxes. It's low in fat, low in calories, diabetes appropriate, gluten free, low in saturated fats, low in carbohydrate and high in omega 3.Clever fishy.
