Salmon in Lemon Butter Sauce

Pat the salmon dry and portion it. Using a sharp knife, make a deep incision along each salmon fillet, length ways. The incision should reach through to the skin of the salmon, but not slice through it. Turn each salmon piece out as though opening a book. The intact salmon skin should function as the book's spine.

Peel and chop the shallots. Peel and mince the garlic. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into round slices. Chop the parsley.

Wash and trim the green beans. Separate the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the green beans and broccoli for 5 min until tender. Drain and keep warm until serving.

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets and cook for 2-3 min on either side until cooked through but juicy on the inside. Transfer to a plate and set aside.

Return the pan to medium heat with a second drizzle of olive oil. Add the shallots, garlic and a pinch of salt. Cook for 1-2 min. Add the stock cube, measured water, 1 Tbsp of lemon juice and 0.5 tsp of lemon zest. Cook for 3 min or until the liquid has reduced by 1/3.

Add the capers along with their juice, the chopped parsley and a few lemon slices. Return the salmon to the pan. Cook for 2 min further. Remove the pan from the heat and finally stir in the salted butter. Season with black pepper. Serve with the green beans and broccoli.