Lemon-dressed salmon with leek & broad bean purée

This quick supper is a simple way to add high-protein, oily fish to your diet, along with spinach, an important source of vitamin K that helps maintain bone health.

SERVES 2 PREP 10 mins COOK 20 mins EASY

1/2 lemon, zested and juiced

1 tbsp drained capers

1 tbsp rapeseed oil, plus 1 tsp

1 large leek (about 275g), sliced

200g frozen baby broad beans

250g bag spinach

2 skin-on wild salmon fillets

12 small basil leaves

170g baby potatoes (halved if larger), boiled

1 Mix the lemon zest and juice with the capers and

1 tbsp oil to make the dressing. Boil the leek and beans together with a little salt for 6-8 mins until tender. Lift them out with a slotted spoon, set aside, then add the spinach to the pan to wilt for 1-2 mins.

2 Meanwhile, heat 1 tsp oil in a non-stick pan over a medium heat and fry the salmon, skin-side down for 4 mins. Turn to cook the other side for 2-4 mins, or until just cooked through. Add a couple of spoonfuls of the broad beans to the dressing then, using a hand blender, blitz the rest of the beans with the leek to a purée, adding a splash of cooking water if it’s too thick. Drain the spinach well and divide between plates, spoon on the purée, then top with salmon. Spoon over the dressing, scatter over the basil and serve with potatoes.

GOOD TO KNOW healthy • calcium • folate • vit c • iron • omega-3 • 3 of 5-a-day • gluten free

PER SERVING 525 kcals • fat 25g • saturates 4g • carbs 28g • sugars 5g • fibre 16g • protein 40g • salt 0.5g