Country Crest

• 1kg fresh salmon skinned and pin

boned, cut into 4 portions

• 2 tbsp olive oil

• 50g butter

• 100g asparagus

• 100g caulifl ower florets

• 50g butter beans

Pre heat oven to 180C, gas mark 4.

Rub salmon with olive oil and place on baking tray.

Bake for 15-20 min or until salmon is cooked.

Meanwhile bring a small saucepan of water to the boil, reduce heat

and blanch all the vegetables.

Drain all the water from the vegetables.

Place the butter in a pan and melt on a medium heat.

Add the vegetables and cook for 5 min until tender.

Serve with baked salmon and delicious Country Crest Cream Cheese

and Chive Baked Potato.