Ingredients
1 tbsp olive oil 
1 leek, thinly sliced 
250ml chicken stock 
100g crème fraîche 
150g sugar snap peas, cut in half 
4 salmon fillets 
150g frozen petit pois 
small bunch chives, finely chopped

Salt

White pepper

Method
Heat the oil in a pan that has a lid on a medium high heat. Put the leeks in the pan and cook for 5-7 minutes until soft and translucent, stop when they start to take on any colour.

Add the stock and scrape the bottom of the pan.  Once boiling, reduce the heat to medium, add the crème fraîche, and sugar snaps and stir.  Put the salmon fillets on the top of the vegetables and put the lid and cook for 7 minutes. 

Add the frozen peas, put the lid back on and cook for 5 minutes.

Check the salmon is cooked by gently checking one fillet, it should just be blush pink, check the peas are cooked, if not, put the lid on and cook for another few minutes. 

Once cooked, check the seasoning and adjust where necessary and scatter the top with chives and serve with rice or mash.

- Recipe adapted from BBC Good Food