Preheat the oven to 180C.
On a foil lined baking tray place the two salmon fillets, skin side down. Drizzle over 1 tbsp olive oil and season with cracked black pepper and a pinch of Maldon salt. Place into the preheated oven for 15 minutes until cooked through. Remove from the oven.
Whilst the fish is cooking, prepare the stir-fried vegetables. In a large frying pan heat up the other 1 tbsp olive oil. When hot add the asparagus, spring greens and radicchio. Stir fry the vegetables for 3 minutes until they are just wilted and cooked through. Season the vegetables with cracked black pepper, a pinch of Maldon salt and a squeeze of lemon juice.
On two plates divide the vegetables. Place the fish fillet on top and then garnish with sprigs of dill and lemon wedges to squeeze over.
