Ingredients
1 tbsp olive oil 
1 leek, fairly thinly sliced 
250ml chicken stock 
100g crème fraîche 
140g peas 
140g broccoli floret 
4 salmon fillets 
small bunch chives, finely chopped

Method
Heat the oil in a large pan - this needs to be wide enough for the salmon to be on one level and needs a lid.  Cook the leek on a medium heat for 5-10 minutes until soft and translucent.  Increase the heat to high and add the stock and broccoli. Cook for 3 minutes, reduce the heat to medium and add the crème fraîche.   

Add the the salmon fillets and turn down the heat to low-medium so the liquid is just simmering and cover and cook for 1o mins. After the 10 minutes, add the peas and cook for a further 2-3 minutes. Check the salmon is cooked by inserting a sharp knife into the middle and feeling the temperature, it should be warm but if not, cook for another few minutes.

Once cooked, scatter with chives and serve with potatoes or rice. 

- Original recipe taken from BBC Good Food