Salmon Fillets with Lemon, Potato and Leek Crush

Steps

1. Bring a large pot of salted water to the boil. Cut any larger potatoes in half. Finely chop broccoli. Cut leek in half lengthways and thinly slice, set aside. Roughly chop parsley.
2. Add potatoes to pot of boiling water and cook until tender, about 18 minutes. Add broccoli and peas and cook a further 2-3 minutes until bright green and tender. Drain and return to pot.
3. Heat butter in a large fry-pan (preferably non-stick) on medium heat. Cook leek with a pinch of salt for 4–5 minutes, until softened. Add a splash of water at any stage if leek starts to stick. Remove leek and set aside. Reserve pan.
4. Pat salmon dry and remove any remaining pin bones. Cut into 4–5 pieces and season. Wipe reserved pan clean and heat a drizzle of olive oil on medium-high heat. Cook salmon, skin-side-down, for 2–3 minutes until skin is golden and crispy. Turn over and cook a further 1–2 minutes or until salmon is just cooked through.
5. Lightly crush potatoes, broccoli and peas with a fork. Fold in cooked leek, parsley, lemon zest and juice and mayonnaise. Season to taste.
6. To serve, divide lemon, potato and leek crush between plates and top with salmon.