Spice is absolutely essential to keep food exciting, according to Mrs J. But sometimes you just want something really soft. Like a pillow for your tummy.

This dish is not terribly complicated and it has all those pillow qualities. It even feels soft to cook.

Start with the lemon butter. Take the butter out of the fridge so that it’s already room temperature when you want to start working on it.

Add a good tablespoon of freshly squeezed lemon juice for every 100g of butter and mix together. It’s a bit choppy with an electric mixer but if you want a fluffy butter it’s certainly worth it.

Season with salt and pepper, to the degree that you like it. When you’re happy, add one tablespoon of really finely chopped parsley and mix. Don’t beat it too much at this point, you want the flecks of green in the butter, not green butter.

Roll up your butter in cling film and set it aside in the fridge.

For the salmon, all you have to do it heat some nice and salty (normally it’s already salty enough so you don’t have to add any salt to it) fish stock. Put your ready cuts of salmon in a low oven proof dish.

Use a small dish, you don’t need too much stock. Pour the stock over the salmon. If it doesn’t quite cover, don’t worry.

Cover with ovenproof foil and let cook through in the oven at 150° for about 20 minutes. Check them early, you don’t want to overcook them. If they’re ready before the mash, keep them warm still sitting in the stock.

For the mash, yes, you will need to peel the potatoes. If you have big potatoes, or are in a hurry, cut them in smaller pieces to allow them to cook faster. Cover the potatoes with cold water and add salt.

Bring to a boil and simmer until the potatoes feel cooked through and sort of fall apart when you poke at them.