Salmon fillets

Heat oven to 200C/180C fan/gas 6. Line the bottom of a roasting tin with baking parchment. Brush 1⁄2 tbsp oil over the salmon skin and season. Place skin-side down in the tin and roast for about 15 mins until the salmon is just cooked through.

Watercress sauce

2 tbsp vegetable oil

2 small shallots, finely chopped

1 stick celery, finely chopped

½ glass dry white wine (optional)

1/2 pint vegetable stock

1 bay leaf

2 tbsp creme fraiche

180 g watercress

Method

Place oil in a hot saucepan, add the shallots and celery and fry gently until soft. Add a sprinkle of sea salt along with the wine, stock and bay leaf and simmer for 5 minutes. Dollop in the creme fraiche and simmer for a few minutes. Remove the bay leaf, add the watercress, blitz with a hand blender and season to taste.