Bring a large saucepan of salted water to the boil.

Cut salmon into thin fillets about 5mm thick. Rub with oil and season.

Trim bases from asparagus or beans and simmer for about 5 minutes or until just tender. Drain.

Meanwhile, heat a large frying pan on a medium-high heat. Cook salmon for a minute on each side.

Combine lemon juice, dill and mayonnaise. Taste and season.

Serve fish topped with asparagus and a dollop of the dill mayo, with lemon wedges on the side.