Preparation

When you have a delicious recipe that is also full of the nutrients we need to stay in great health, you are really onto a winner. Today's recipe contains loads of goodness, including omega-3, which helps to decrease levels of cholesterol, leading to better circulation and reduced risk of blood clots. Salmon also provides us with nutrients such as vitamin B12 and B6 (niacin), selenium, magnesium and calcium in abundance. When we add to all this the other vitamins and antioxidants we get from the vegetables that are included in this dish, and of course the splendid taste, what more could you ask from a dish? This recipe can be prepared with different vegetables if you like.

Preparation: First of all, preheat the oven to 200°C (gas mark 6). Next, wash and chop the leek, the carrot and the courgette in julienne style.

After this, grease an oven dish with Betis olive oil and place the salmon inside. Throw in the chopped vegetables around it and season everything to taste with salt and pepper.

Place the dish in the oven and leave it to bake for 25-30 minutes. While the salmon and the vegetables are cooking, melt the butter in a saucepan and sauté the spring onion for a couple of minutes. Add the white wine, and reduce it over a low heat for a few minutes. Next, add the mustard and the cream, and stir well until you have a smooth sauce.

Finally, remove the dish from the oven and for a finishing touch, sprinkle a little parsley over the top.

Note: serves 4.