Feeds 4  
 750g Jersey Royals cut in half  
Oil for roasting  
2 large leeks sliced  
4 boneless salmon fillets  
200g asparagus (trimmed to remove any tough, woody ends)  
200ml creme fraiche  
 

Method:
Heat the oven to 200C  
Place the Jersey Royals on a baking tray. Drizzle in oil, season with salt and pepper and use your hands to ensure they’re coated.  
Roast the potatoes for 10 minutes.  
Add the chopped leeks to the tray with a little more oil. Mix until coated.  
Return to the oven for 12-15 minutes, the leeks should have softened. 
Pat the salmon dry, season with salt and pepper and add to the baking tray, skin side down amongst the potatoes and leeks.  
Arrange the asparagus over the top of the potatoes and leeks.  
Return to the oven for 7 minutes.  
Remove from the oven, set the salmon and asparagus aside on a plate.  
Stir the creme fraiche into the potatoes and leeks until spread evenly. Season with salt and pepper.  
Return the salmon and asparagus to the baking tray and place in the oven for a further 7 minutes, or until the salmon and potatoes are tender.