Salmon with mustard butter

Preheat the oven to 160 °C (conventional heat).

Place the butter in a bowl and beat with an electric hand mixer until light and fluffy. Fold in the mustard, honey and sea salt flakes using a spatula. Spoon the butter mixture onto the lower third of a piece of cling film, roll it up tightly and tie the ends. Place the mustard butter in the freezer to firm up.

Wash and dry the spring onions and the lemon. Lay two sheets of baking parchment on top of each other. Cut the spring onions into thirds and place them in the centre of the parchment. Slice the lemon thinly and arrange the slices on top of the spring onions.

Rinse the salmon fillets, pat dry and place them on the lemon and spring onion bed. Drizzle with olive oil and season with salt and pepper. Fold the parchment into a parcel and tie the ends with kitchen string. Cook on the middle shelf of the oven for 15–20 minutes.

Meanwhile, cook the baby potatoes in boiling salted water for about 20 minutes.

Drain the potatoes, remove the salmon from the oven and arrange everything on plates. Place a slice of mustard butter on the salmon and serve with a wedge of lemon.