For a protein-rich lunch for 2-3, simply place a piece of salmon fillet, weighing about 500g, skin side up in a roasting tray. Coat in olive oil, salt and pepper and add a few slices of lemon to the tray, if you like. Bake in the oven for 20-30 minutes at 180°C fan.

When the salmon is ready, peel off the skin and scrape of the grey flesh underneath (there’s nothing wrong with the grey buts, they just don’t look nice). Divide the salmon into rough, rustic portions. Pile onto plates with a fresh, green salad of Romaine lettuce, lambs lettuce and chives, dressed in extra virgin olive oil and a little Balsamic vinegar, for an early taste of spring.

Summer doesn’t seem quite so far away when eating this simple and elegant lunch dish.