Baked Salmon on a Bed of Leeks with Roasted Tomatoes

Course: main

Skill level: easy

Serves: 4

2 large leeks (or 4 small

ones)

2 tbs olive oil

Salt and freshly ground

black pepper, to taste

200-250 g (7-9 oz) vine tomatoes

4 salmon fillets

1 lemon

To Garnish: fresh parsley (optional). To Serve: mashed potatoes or rice.

1 Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.

2 Trim the leeks, discard any tough outer layers and cut into 8 cm (3 in) pieces lengthwise, then cut into quarters crosswise. If necessary, wash and then pat dry with a tea towel, or give your leeks a spin in the salad spinner. 3 Put the leeks into a medium roasting tin. Add the olive oil, season with pepper and salt, and toss well to coat them. Prick each tomato with the tip of a knife and place on top of the leeks.

4 Place the roasting tin in the pre-heated oven and roast for 12 to 15 minutes or until the leeks have started to soften.

5 Halfway through cooking, lift the tomatoes off, give the leeks a good stir. Then replace the tomatoes and return to the oven.

6 Add the salmon fillets, topping each with a slice of lemon, and return to the oven for a further 12 minutes until the salmon is cooked through.

7 To serve, use tongs to arrange some of the leeks between each piece of salmon. Replace the lemon with fresh slices and scatter some freshly chopped parsley over to garnish, if liked.

Leftovers

You can freeze any leftovers, which means that this recipe can serve two twice. Gently microwave to reheat. Alternatively, enjoy the salmon with mayonnaise in a salad and whizz the remaining leeks into a soup.

Recipe and photography by Helen Best-shaw, fussfreeflavours.com for www.britishleeks.co.uk. Cook’s tips If the end of your fillet is very thin, fold it under when cooking. This will ensure that the fillet does not become dry at one end.