Salmon with spring vegetables

Serves 4

Salmon with spring vegetables

I normally plant a few snow pea or pea plants but rarely get to harvest them because I tend to raid all of the shoots for salad before they get a chance to develop.

4 x 150-160g salmon portions, skinned and boned
A couple of good knobs of butter
A couple of handfuls of pea shoots
60g mange tout or sugar snaps shredded lengthways
A tablespoon of olive oil
Salt and freshly ground black pepper

Season the salmon fillets, heat a little of the butter in a heavy-based or non-stick frying pan and cook the salmon for a couple of minutes on each side, keeping it a little pink. Depending on the thickness of the salmon you may need to cook them a little longer.

While the salmon is cooking, heat the rest of the butter in a frying pan and quickly cook the pea shoots and mange tout for a minute or so, seasoning them and stirring as they are cooking. Spoon into the centre of warmed serving plates, place the salmon on top and spoon a little olive oil over.