Place two cedar planks in a deep tray or roasting dish. Cover with water and place something overtop of the planks to keep them submerged for at least 1 hour before cooking.

Preheat your Traeger grill to 450F.

Fill a pot with water and add the potatoes plus 1 teaspoon salt. Bring the water to a boil over high heat, cover partially with a lid and cook the potatoes until fork-tender, around 20 minutes.

Season each piece of fish with salt, pepper, paprika and dry dill. Drizzle with olive oil and massage all over to evenly coat. Remove the cedar planks from the water and place the pieces of fish on the smoother side of the planks – you can usually fit three filets on each plank. Transfer the planks to the grill and cook to your preferred doneness, around 12 minutes for a medium centre. If using a conventional grill, cook the fish over indirect heat.

Once the potatoes are cooked, reserve the cooking water and transfer the potatoes to an ice bath for 1 minute so that they are easier to handle. Peel the skin and cut into 1/2” inch rounds. Set aside.

Add the asparagus to the same pot used to cook the potatoes. Blanch them until tender yet still crisp, around 4 minutes. Drain the liquid and set the asparagus aside.

To serve, arrange the sliced potatoes in a single layer on a large serving platter. Top with the blanched asparagus. Drizzle with olive oil and season with salt, pepper and smoked paprika to taste. Arrange the fish overtop, garnish with the capers, fresh dill and a little bit more olive oil. Serve immediately.