Preheat your oven to 220°C (425°F). Fill a medium saucepan with heavily salted water and bring it to a rolling boil. Line a baking tray with baking paper.

Position the whole salmon fillet skin-side down on the lined baking tray. Generously brush the fillet with olive oil and sprinkle sea salt evenly over its surface. Bake for 15-20 minutes, or until opaque and flakes easily.

Julienne the zucchini and asparagus into thin strips and place in a colander to drain excess moisture.

Add the angel hair pasta to the boiling water and cook for 1-2 minutes less than package instructions for al dente.

Carefully drain the pasta over the colander containing the julienned vegetables to steam them gently.

On a large platter, arrange the mixed pasta and steamed vegetables. Place chunks of baked salmon around the edges.

Blend vinaigrette ingredients in a blender until smooth, then stir in chopped dill. Drizzle over the salmon and vegetables.