Salmon with Creamy Leek & Dill

Preheat oven to 180°C.

Using only the white section of the leek, cut in half lengthways and wash well under running water. Dry with paper towel and finely slice.

Lay salmon fillets in a baking paper lined ovenproof baking dish.

Heat butter and oil in a non-stick frying pan over medium-high heat. When butter is foaming, add leeks and reduce heat to medium. Cook, stirring often for 6 minutes until leeks are very soft.

Add herbs and season with salt and pepper. Divide mixture between salmon, piling on top of the fillets. Spoon over butter mixture from the pan. Cover dish with foil, sealing well. Bake for 15 to 20 minutes, depending on thickness of fillets.

Transfer to serving plates and serve with baby spinach and cherry tomatoes.