Preheat the oven to 220°C and place the baby potatoes in a large pot with water and salt. Bring to a boil and let the potatoes simmer for around 15 minutes.

In the meantime, make the garlic butter using 200g of softened butter, 2 cloves of garlic and 2tsp of finely chopped parsley.

Drain the water and place the potatoes on a tray with baking paper, using the bottom of a jar or glass, pressing down on the potatoes to flatten slightly, a fork will also work. Season with garlic butter, salt and pepper. Bake for about 25 minutes until golden.  

Both the green beans and asparagus can be done in a skillet with olive oil and one clove of garlic, chopped. Line several beans up and trim the ends, cut the asparagus into your preferred length. Season with salt and pepper, cover and cook for about 5 minutes or until they begin to brown.  

Pat the salmon fillets dry with paper towels, then season well on both sides with salt. Heat the olive oil in a non-stick frying pan over medium-high heat. Place the salmon fillets into the pan, skin side down.

Press down firmly to stop the edges from curling up. Cook for 2-3 minutes, or until the salmon has changed colour three-quarters of the way up the sides and the skin is crispy. Turn over and cook for a further 30 seconds. Remove from the pan, set aside and keep warm Transfer to a plate and serve all ingredients together. Enjoy!