Method

1. Heat 1 tbsp of oil in a non-stick saucepan, over medium heat.

2. Season the salmon fillets with salt and pepper, then fry for 5-8mins, flipping once to brown the top, or cooking to your preference.

3. Set the cooked salmon fillets aside. Using the same saucepan, heat the other 1 tbsp of oil, over medium heat.

4. Add the garlic and fry for 1min, or until softened.

5. Add the asparagus and peas, and stir for 3mins, or until lightly softened. Be careful not to let the garlic burn.

6. Add the stock, salt and pepper, and reduce the heat to simmer for 8-10mins.

7. Stir in the cream, parsley, and dill, and stir for a further 2mins.

8. Add the salmon fillets back into the creamy sauce, turn the heat off, and serve.