Preheat your oven to 200°C / 390°F.

Pour a tablespoon of extra virgin olive oil to a small dish and use a pastry brush to coat the salmon skins in the olive oil, then sprinkle as much or as little sea salt and cracked black pepper onto the salmon skin as you like, but it must have some salt.

Pour the remaining tablespoons of extra virgin olive oil into a baking tray and distribute evenly, lay down three slices of zucchini then rest a salmon fillet on top, then do the same for other fillets, evenly spacing them on the baking tray.

Roast the salmon for 8-10 minutes or so until the skin is so crispy it is crackling and bubbling, then reduce the heat to 180°C / 355°F so you can add the vegetables.

Remove the tray from the oven and work quickly to prettily arrange the spring vegetables around the salmon, using tongs to turn the vegetables before you set them in their place so that they’re covered in olive oil, then bake them for another 5-10 minutes or so until they’re just cooked or done to your liking.

Remove the tray and sprinkle on the fresh dill and slices of spring onions/scallions and lemon slices – or serve lemon quarters in a separate dish so guests can squeeze their own lemon juice onto their fillets as they like.

Serve at the centre of the table with a simple green salad for lunch or mashed potatoes for dinner.