8 asparagus spears, trimmed of woody ends and finely shaved with a vegetable peeler or mandoline
250g/9oz Tenderstem broccoli
2 tbsp roughly chopped dill
1 fennel bulb, tough outer layer removed, thinly sliced
250g/9oz fine green beans, trimmed
1 lemon, juice only
8 radishes, thinly sliced
1 tsp Dijon mustard
30g/1oz plain flour, for dusting
salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp extra virgin olive oil
4 tbsp extra virgin olive oil
4 salmon fillets, skin on, about 180g/6oz each
200g/7oz frozen peas