Salmon with Leek

Ingredients

• 8 thin slices salmon steak approx 100 g (with skin) or swordfish
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 800 g spring onions
• a handful parsley
• 2 tbsp butter
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Rinse the salmon, pat dry and season with salt and pepper. In a large non‑stick pan, cook in hot oil for 3–4 minutes on each side until golden brown.

2. 2.

   Wash, trim and slice the leeks into rings. Wash parsley, shake dry, pluck leaves and chop. Steam leek rings in another pan with hot butter for 3–4 minutes until just tender. Add parsley and season with lemon juice, salt and pepper.

3. 3.

   Arrange the vegetables on a deep plate, place the salmon on top, and serve.