Ingredients:
Salmon fillet
Aubergine
Parmesan
Spinach
Leeks
Garlic
Method:
Preheat oven to 190 (fan oven)
Thinly slice the aubergine, lay out on non-stick baking tray, drizzle with olive oil and dried herbs of your choice. Put in oven for 30 mins turning half way through.
Create thin shavings of fresh parmesan using a potato peeler and leave in a bowl for later.
Place salmon fillets on foil on a baking tray pull edges of foil up to stop the juices running out.
Put a cube of butter on each fillet and season with salt and pepper.
Place in oven after the aubergines have been in for 10 mins.
Chop leaks into chunky circles, chop garlic or use garlic press.
Heat a pan and add butter, cook leeks until soft.
Heat a large pan with a tablespoon of olive oil, add spinach until wilted and stir in garlic. Remove any excess water from the spinach and add leeks.
Once the aubergines have been in the oven for 25 mins remove and add parmesan shavings to each slice, return to the oven for the remaining 5 mins.
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