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In a medium-sized saucepan, add a drizzle of olive oil and bring to a moderate heat.
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Olive oil should be warm but not smoking.
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Carefully place the thinly sliced leaks inside the pan and cook slowly for about 15 minutes on a low heat, or until soft.
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Place the salmon fillets into an ovenproof glass dish and add one cup of water.
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Season the fish with salt and pepper, cover with aluminum foil then place in a preheated oven at 300°F for 14 to 15 minutes.
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Once salmon is cooked, remove from oven and rest to the side.
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Add defrosted green peas to the leeks once the leeks are soft.
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Add ½ cup of Renée’s Cucumber & Dill Wellness Dressing to the leeks and green peas and stir continually until the sauce is warm.
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Slowly add the soft butter to the sauce, making sure you are continuously stirring to avoid splitting the sauce.
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Season the sauce with salt and pepper. Place the leak and pea sauce on the base of a pasta bowl and put the salmon fillet on top. Garnish the dish with fresh mint.
