Celebrity chef Jason Atherton's herb-roasted salmon with pink fir apple potatoes and asparagus

To prepare the salmon, start by seasoning it with salt and pepper. Heat some olive oil over a medium flame and cook the salmon until it is seared on both sides. Then, add a teaspoon of butter and some asparagus to the pan.

Lower the flame and continue to cook for an additional 5 minutes. Once done, remove the salmon and asparagus from the flame and set them aside.

Meanwhile, boil potatoes until cooked, then drain and lightly crush. Mix with salt, crushed pepper, ground whole-grain mustard, and mayonnaise.

Mix mizuna leaves, chervil, dill, parsley, lettuce, olive oil, vinegar, castor sugar, salt, and pepper in a separate bowl. Then, set it aside.

To serve, place the potato salad on a plate. Top with cooked salmon, cooked asparagus, and mixed seasoned leaves.

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