This dill-icious, mouth watering salmon fillet is served on pea and leak compote with lightly warmed Renée’s Cucumber & Dill Wellness Dressing.

In a medium-sized saucepan, add a drizzle of olive oil and bring to a moderate heat.

Olive oil should be warm but not smoking.

Carefully place the finely chopped leaks inside the pan and cook slowly for about 15 minutes on a low heat, or until soft.

Place the salmon fillets into an ovenproof glass dish and add one cup of water.

Season the fish with salt and pepper, cover with aluminum foil then place in a preheated oven at 300°F for 14 to 15 minutes.

Once salmon is cooked, remove from oven and rest to the side.

Add defrosted green peas to the leeks once the leeks are soft.

Add half the bottle of Renée’s Cucumber & Dill Wellness Dressing to the leeks and green peas and stir continually until the sauce is warm.

Slowly add the soft butter to the sauce, making sure you are continuously stirring to avoid splitting the sauce.

Season the sauce with salt and pepper.