Salmon with Mustard Oat Crust and Roasted Leeks

• 4salmon fillets, about 150g each, skinless
• 500gleeks, trimmed, washed and cut into 4cm lengths, then halved lengthways
• 250gTenderstem broccoli, thicker stems halved lengthways
• 60grolled oats
• 2 tbspDijon mustard
• 4 tbspolive oil
• 1lemon, zest finely grated, then cut into wedges
• 15gflat-leaf parsley, finely chopped
• Fine salt, to taste
• Black pepper, to taste
• 800gfloury potatoes, peeled and cut into 3cm chunks

Method

1. 1Heat the oven to 220°C, or 200°C fan. Put the potatoes in a saucepan, cover with cold water and add a good pinch of salt.
2. 2Toss the leeks in a roasting tin with 1 tbsp of the olive oil, salt and black pepper. Roast for 15 minutes until the cut edges are starting to catch and soften.
3. 3Bring the potatoes to the boil, then cook for 18 minutes until a knife slips easily through the centres. Keep the leeks roasting while they cook.
4. 4Mix the oats, Dijon mustard, lemon zest, parsley and 1 tbsp of the olive oil in a bowl. Season with black pepper and a small pinch of salt, then press the mixture firmly over the tops of the salmon fillets.
5. 5Take out the roasting tin. Turn the leeks, add the Tenderstem broccoli and drizzle with 1 tbsp olive oil. Nestle in the salmon, crust-side up, and return to the oven for 12 minutes until the crust is golden and the salmon is opaque at the thickest part and flakes in large, moist pieces.
6. 6Drain the potatoes well, then return them to the hot pan. Add the remaining 1 tbsp olive oil and squeeze in juice from 2 lemon wedges; crush roughly with a masher until broken up but not smooth. Season with salt and black pepper.
7. 7Spoon the crushed potatoes onto plates, then add the roasted leeks, broccoli and salmon. Serve with the remaining lemon wedges.

Per serving

kcal

700

protein

41.6g

fibre

10.4g

carbs

51.2g

fat

36.4g