Although the temperature this weekend might not suggest it, Spring has definitely sprung: the snowdrops and crocuses has blossomed. Leeks are in season in March, so make the most of them with this recipe for salmon with spring vegetables. We used leeks, and a variety of peas and green beans, but use whatever green vegetables you have to hand (cabbage – if using, cut very finely, kale etc.)

Preparation time: 5 minutes

Cooking time: 15 minutes

Ingredients:

• 2 fillets of salmon
• ½ onion – finely diced
• 1 clove garlic – crushed
• 75g frozen peas
• 1 leek
• 8 asparagus stems
• handful of sugar snaps – trimmed and cut in half
• handful of green beans – trimmed and cut in half
• 2 spring onions
• Lemon juice
• 1 small glass of white wine
• 2 tsp bouillon powder
• 40g butter

Recipe:

1. Pre-heat the oven to 180ºC. Place the salmon fillets in a baking dish, drizzle with a few drops of lemon juice and season. Cover with tin foil and cook in the oven for 15 minutes.
2. Meanwhile prepare the vegetables, chop the onion and garlic. Heat half the butter in a large frying pan over a medium heat. When it starts to foam, add the onions, and fry until translucent. Add the garlic and leeks and cook for five minutes.
3. Add the remaining vegetables and butter. Once everything is slicked in butter, add the white wine, bouillon powder and 50ml of water and give a quick stir. Turn the heat down slightly to medium-low.
4. Leave to simmer until almost all the liquid has evaporated, which should take about the same amount of time until the salmon is cooked, then serve and enjoy hot.
5. If the salmon has finished cooking early, take out the oven and leave the tin foil lid on.