Crispy skinned salmon with asparagus and anchovy dressing - The Field

Ingredients

• 4 x 200g (7oz) salmon fillets, skin on
• Salt
• Olive oil
• 1 lemon, quartered, to serve
• 12 salted anchovy fillets, rinsed of salt and deboned
• Pinch dried red chilli
• Half a garlic clove, crushed
• 2 tsp tiny capers
• 4 tbsp extra virgin olive oil
• 2 tsp Dijon mustard
• 10g (1⁄2oz) dill, roughly chopped
• Juice of half a lemon
• Black pepper
• 500g (171⁄2oz) prepped asparagus
• 200g (7oz) red radishes, cleaned and cut into wedges