Not a complicated recipe, this!
Season salmon fillets with a little salt and freshly-ground black pepper and fry until browned and slightly crispy,
then keep warm while you finish off the sauce. Pour double cream into the frying pan and stir in a Tbs of Dijon mustard.
Bring to a simmer, stirring, then add plenty of chopped dill and serve over the salmon, alongside new potatoes, tossed
in a little butter and parsley, and a green veg such as asparagus.