Serves 4
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  1. Place the potatoes in a pot and add enough cold water to cover by about 2cm. Season with salt and bring to a boil
  2. Reduce the heat and simmer for 15-20 minutes until fork-tender. Drain, reserving around 30ml of the cooking liquid
  3. Return the potatoes to the pot, add the reserved cooking liquid and the olive oil. Mash until smooth and season with salt and black pepper. Keep warm over a very low heat until ready to serve
  4. In a wide saucepan, combine the leeks, thyme, garlic and milk. Season generously with salt and bring to a simmer over medium heat. Cook for 6-8 minutes until the leeks are just beginning to soften
  5. Add the peas to the milk, then gently slide in the salmon. Poach for 8-10 minutes until cooked through and beginning to flake, keeping the heat low
  6. Divide the potatoes, greens and salmon amongst shallow bowls. Spoon some of the poaching liquid over each portion, season with some extra black pepper and serve.

Nutrition Facts

Per Serving: 514kcals, 21.5g fat (4.5g saturated), 40.3g carbs (10.6g sugars), 42.4g protein, 6.5g fibre, 0.202g sodium.