Serves 4

4 x 140g salmon fillets
salt flakes and freshly-milled black pepper
2 Tbsp extra virgin olive oil
1 bunch dill, finely chopped
2 Jazz apples (350g), finely sliced
3 sticks celery, finely sliced
80g (⅓ cup) walnuts, roughly chopped
½ bunch parsley, roughly chopped
65g (¼ cup) aioli (garlic mayonnaise)
juice of 1 lemon
lemon wedges, to serve

1. Season the fish pieces with salt and pepper the fry in olive oil in a large frying pan over a high heat for 2 minutes each side, until medium. Pat dry with kitchen paper, then crust with chopped dill.

2. Toss the apples, celery, walnuts and parsley. Mix the aioli and lemon juice and pour over the salad. Serve piles of salad with the fish and lemon wedges.