- Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 471
- fat 29g
- saturates 6g
- carbs 13g
- sugars 6g
- fibre 5g
- protein 39g
- salt 0.54g
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 serveServe with crusty bread to mop up the tasty juices
Method
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.
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.
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.