Preheat the oven to 160ºC/320ºF/Gas3. Remove the salmon from the outer packaging and place on a baking paper lined baking tray. Cook for 8-10 minutes, remove from the oven and cool slightly.
Spread the crème fraiche in an even layer over the salmon and top with the leek and carrot. Return the salmon to the oven and cook for a further 6-8 minutes. Decorate the salmon with the chopped parsley and cooked prawns, arrange on plates and garnish lemon wedges.
Serve with new potatoes and broccoli.
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