Baked salmon and leek

Baked salmon and leek

Core recipe

Serves 4

  four 100g organic salmon fillets

  2 leeks, washed, trimmed and sliced

  500g baby spinach leaves

  1 tbsp olive oil

  2 garlic cloves, finely chopped

  1 tbsp grated root ginger

  juice of half a lemon

  a handful of fresh coriander leaves

Preheat the oven to 200°C/Gas 6.

Gently boil or steam the leaks for 5 minutes. Place the spinach in a medium-sized baking tin and top with the leeks. Place the salmon on top.

Mix together the oil, garlic and ginger and liberally brush it over the salmon. Pour over the lemon juice. Place in the oven and bake for 10 minutes. Remove and allow to rest for 5 minutes.

Garnish with coriander leaves.