Roast Salmon, Peas, Bacon and Braised Little Gem Recipe Daylesford Organic

Ingredients

• 320g fresh peas (or use frozen)
• 250g new potatoes (such as Jersey Royals), halved if large
• 2 carrots, cut into strips
• 4 skin-on salmon fillets, about 160g each
• 60g butter
• 3 tbsp olive oil
• 80g back bacon, cut into strips
• 1 banana shallot, finely diced
• 120ml vegetable stock
• 240ml double cream
• 4 tbsp chopped parsley
• 4 tbsp chopped mint
• 2 Little Gem lettuces, outer leaves removed, quartered
• salt and pepper