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1
Bring a steamer pot to a simmer.
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2
Wash potatoes, prepare asparagus by removing an inch from the bottom, top and tail the beans.
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3
Using a mandolin, slice the zucchini on a diagonal using the crinkle blade, set aside.
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4
Steam the potatoes for 15 minutes until just cooked.
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5
Pre-heat oven to 200 degrees Celsius.
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6
Whilst the potatoes are cooking, place the crushed garlic and 1 tablespoon of olive oil in a small bowl, mix well.
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7
Place the remaining olive oil into a non-stick pan and bring to medium heat.
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8
Brush the garlic and oil mixture all over the salmon steak.
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9
Place the salmon skin side down in pan, cook for 1 minute so the skin begins to crisp. Turn the salmon over and cook for another minute to sear the fish.
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10
Place the Salmon skin side down onto a baking tray lined with baking paper. Using some of the remaining oil, brush over the Salmon and place in oven and cook for 10 minutes.
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11
Whilst the salmon is cooking, add the zucchini slice in the pan and sear on each side to golden, remove and keep warm.
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12
Add the cream, white wine to the pan and bring to a simmer to reduce, after 2 minutes add the butter to thicken and then mix in the dill. Season with salt and pepper. Whilst the sauce is thickening add the asparagus and beans to the steamer pot for 4 minutes until just cooked, but still firm and colourful.
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13
Remove the Salmon from the oven, let the fish rest whilst you plate up the vegetables.
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14
Divide the zucchini, asparagus, and beans between 2 warm plates along with potatoes.
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15
Place the Salmon onto the vegetables, spoon over the sauce and serve.
