Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into bite-sized pieces. Slide the potatoes into a pan and cover with cold water. Sprinkle in a generous pinch of salt. Pop the pan on a hob and bring to the boil, then reduce to a simmer. Cover the pan and cook for 15-20 mins, till the potatoes are tender.

Meanwhile, trim the roots and top 3 cm off the leeks. Halve the leeks lengthways and rinse them under a cold tap. Thinly slice the leeks. Trim the courgette then thinly slice it into rounds. Peel the garlic clove and thinly slice it.

Pour 1 tbsp oil into a large frying pan and warm over a low heat. Slide in the leeks, courgette and garlic. Sprinkle with salt and pepper. Fry for 12-15 mins, stirring often, till softened.

Meanwhile, line a baking tray with greaseproof paper and top with the salmon fillets, skin side up. Rub the fish with 1 tbsp oil and a pinch of salt and pepper. Slide into the hot oven for 10-15 mins, till the fish is cooked through with a crispy skin.

Finely chop the dill sprigs, discarding any woody stalks. Set aside.

When the potatoes are cooked, drain them well. Let them steam dry in the colander for 1 min, then tip back into the pan. Add the butter and a little salt and pepper. Stir together, till the butter has melted and coated the potatoes.

Stir the dill into the pan with the soft leeks and courgette. Squeeze in the juice from half the lemon. Taste and add a pinch of salt and pepper if you think they need it.

Divide the potatoes and veg between two warm plates. Top with the roast salmon fillets and serve with wedges of the remaining lemon half.