Take 30g of the softened butter and mix it with the herbs, mashed garlic and salt, to make the herb butter. Roll it up in clingfilm and put it in the fridge to firm up.
Peel the potatoes and cook in salted water until soft.
Rinse the beans and asparagus. Trim the woody part of the stalks off the asparagus and just the very tips of the beans.
Cook the various vegetables one after the other in salted water at a rolling boil. Give the asparagus and beans around 4 minutes and then cool in ice water. Blanch the pea pods for 30 seconds or so. Then put these too into ice water.
Grill the salmon at a medium heat. It will need no more than 3-4 minutes a side. Half way through turn it to form a nice griddle pattern.
If you prefer your salmon cooked right through, leave it a little longer. We recommend cooking fish for relatively brief periods so that it remains nice and juicy inside. Given its origin and the method of production you needn't worry about it being a little pink in the middle any more than you would with decent steak.
With the grilling underway, bash the potatoes up into a creamy mash with 40g of butter and milk. Season to taste. Heat the vegetables in a pan with the remaining butter.
Time to plate up. Spoon out the mash and place the salmon on top. Season with sea salt and freshly ground pepper. Finish by placing the herb butter on top.