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Salmon, leek & pea rice bake

4 leeks, sliced
2tbsp olive oil
1tsp turmeric
280g risotto rice
850ml vegetable stock
500g salmon boneless, skinless salmon fillets
100g frozen peas
200g fresh spinach (optional)

Serves 4

1. Heat oven to 180°C/160°C fan/gas mk 4

2. Soften the leek in the olive oil in a shallow ovenproof pan

3. Add the turmeric and rice and stir until the rice is coated in the oil

4. Pour over the hot stock and bring to the boil for a couple of minutes, then season

5. Cut each salmon fillet into 6 pieces and tuck into the rice. Sprinkle in the peas

6. Bake for 15 mins or until the rice and fish are cooked and most of the liquid has been absorbed.

7. If you want to add spinach, then just stir it in and leave to stand with the lid on for a few moments

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