This recipe takes 20-25 mins and serves 4
1 to 2 leeks, finely sliced
3 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp of honey
juice of 1 lemon
pack of cherry tomatoes - cut in half
4 x skinless salmon fillets
Method of cooking:-
Lightly fry the leeks until slightly browned (half cooked) should take 3-4mins thenleave to one side.
Whisk olive oil, mustard, honey and lemon juice together and season.
Place half cooked leeks in oven proof dish, scatter tomatoes on top of leeks in the dish and spoon over half the sauce.
Lay the salmon fillets on top of the leeks and tomatoes.
Spoon the remaining sauce over the salmon fillets.
Place in oven for 15-20 mins on 180 degrees. Leave to stand for a couple of minutes before serving.
Serve with light vegetables or handful of rocket or watercress.
Per serving: 471 kcals, protein 39g, carbs, 13g, fat 29g (sat fat 6g), fibre 5g, sugar 6g, salt 0.54g.