- Step 1
Preheat oven to 200°C. Cut six 2mm-thick slices from the lemon and set aside. Juice the remaining lemon and reserve 1 tablespoon juice.
- Step 2
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 teaspoon of the oil and season with salt and pepper. Bake in preheated oven for 15 minutes or until tender.
- Step 3
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.
- Step 4
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.
- Step 5
Add asparagus to baking tray in single layer and bake for a further 5 minutes or until potatoes are crisp and golden around the edges.
- Step 6
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.
- Step 7
Use an egg lift to place potato stacks on serving plates, top with salmon and drizzle with lemon butter sauce. Serve immediately with asparagus.
wine suggestion: Try a lighter red like a pinot noir