Seared Salmon with Sauté of Peas and Asparagus with Chive Cream

Ingredients

• 2 tablespoons rapeseed oil
• 30 g butter
• 10 spring onions, finely chopped
• 1 bunch asparagus, trimmed and cut into rings
• 200 g Garden Peas 375g frozen peas
• 2 fl oz water
• 1 tablespoon tbsp fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 4 x 180g salmon fillets
• 275 ml double cream
• sea salt and black pepper
• 1 tsp white wine vinegar