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Speedy salmon and leek one-pot

Foolproof microwave fish in just 3 trouble-free steps

  • Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 471
  • Carbohydrates 13
  • Saturated Fat 6
  • Sugar 6
  • Protein 39
  • Fat 29
  • Fibre 5
  • Salt 0.54

Nutrition per serving

  • Calories 471
  • Carbohydrates 13
  • Saturated Fat 6
  • Sugar 6
  • Protein 39
  • Fat 29
  • Fibre 5
  • Salt 0.54

Ingredients

  • 700g leeks, finely sliced
  • 3 tbsp olive oil
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • juice of half a lemon
  • 250g pack cherry tomatoes, halved
  • 4 skinless salmon fillets, about 175g/6oz each

Tip

To serve
Serve with crusty bread to mop up the tasty juices

Method

  1. Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.

  2. Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.

  3. Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

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