baked lemon salmon with buttered carrots and leeks

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Baked lemon salmon with buttered carrots and leeks

A simple smart seafood supper ready to be eaten in just one hour.

75g British free-range bacon lardons

30g unsalted butter, plus extra to bake

1kg carrots, halved lengthways and cut diagonally into 3cm pieces

400g leeks, cut diagonally into 5cm pieces

5 fresh rosemary sprigs, leaves picked and roughly chopped

4 sustainable salmon fillets

1 lemon, cut into 5mm slices

Ingredients

Ingredients