Derek Freeman, owner and founder of the award winning UK private jet fine dining company, Bon Soirée, brings you a seasonal recipe from the company's new menu for you to try at home.

Ingredients 1 x 7oz salmon fillet. 50 g wilted spinach. 3 blanched asparagus spears.

Potato Galette

1. Thinly slice 1 small potato.

2. Line the base of a small pan with slices of the potato and brush with melted butter and a sprinkle of grated parmesan.

3. Repeat the process and build up the layers.

4. Bake in the oven until golden brown.

Sauce Vierge

1. Finely dice 1 tomato and mix in a bowl with some chopped basil, the juice of ½ a lemon and 1 tsp of capers.

2. Whisk in 50ml of olive oil and season to taste.

Pan fry the seasoned salmon in a little oil and cook for 8 minutes at 180°. Arrange the ingredients on the plate and spoon over the sauce.