1 bunch asparagus (woody ends trimmed) |
2 (150 g) salmon fillets (skinless and boneless) |
20 g breadcrumbs (1/2 cup fresh made from italian style bread) |
1 tablespoon basil (fresh finely shredded) |
1/2 teaspoon lemon zest (finely grated) |
250 g baby potatoes (halved and steamed to serve) |
1/2 bunch baby carrots (steamed to serve) |
1/2 lemon (cut into wedges to serve) |
1/2 teaspoon olive oil |
1/2 leek (cut into short strips) |
1 garlic clove (minced) |
1 tablespoon plain flour (wholemeal) |
160 ml skim milk (2/3 cup) |
20 g goat's cheese |
1 tablespoon lemon juice (freshly squeezed) |
black pepper (freshly ground) |