Place the potatoes in a pot with a pinch of salt, cover with boiling water and leave to cook for 20 - 22 minutes until fork tender. Once cooked, drain and either rinse in some cold water, or prepare them in advance and allow to cool in the fridge.

Place the eggs in a pot, cover with boiling water, and immediately set a timer for 8 minutes. Once cooked, drain and leave to sit in cold water for 4 - 5 minutes before peeling. Tap the egg all over to crack the shell nicely and evenly before peeling.

Add the peas and asparagus to a pot of boiling water; you can use the water from the potatoes if you scoop them out with a slotted spoon and haven’t prepared them in advance. Allow to cook for 4 -5 minutes. Drain and rinse in cold water.

Whisk together the olive oil, lemon juice, mustard and salt in a large bowl. Add the potatoes, peas, asparagus, ¾ of the spring onion, ½ of the dill and ⅔ of the salmon to the dressing. Mix well to coat.

Plate up one serving, and place the other half in your lunch box, or divide into three servings if you prefer. Top each with some of the remaining salmon, spring onions and dill. Slice the eggs in half and either add 3 halves to each serving, or 2, depending on how many servings you’ve decided to make.

Sprinkle some coarse flaked sea salt and black pepper over the top before tucking in. Enjoy!

Serves 3.