Salmon fillets with wild garlic, peas & leeks

Cook the salmon according to pack instructions.

With about 8 minutes of cooking time to go, heat a large frying pan over a medium heat, then add the potatoes and cook for 4-5 minutes, until hot through and turning golden.

Tip in the vegetables and 50g roughly chopped pea shoots. Stir fry for 1-2 minutes, adding 2 tbsp water, until piping hot and the pea shoots have wilted.

Spoon onto 2 warm plates and top with the salmon, drizzling over the melted wild garlic butter. Serve with a scattering of the remaining pea shoots and some freshly ground black pepper. A wedge of lemon on the side for squeezing over would be tasty, too.