2 fillets skinless salmon, about 1 lb (500 g) each

Salt and pepper

3/4 cup (180 ml) leek, cut into thin julienne (approximately 1 leek)

3/4 cup (180 ml) carrots, cut into thin julienne (about 1 medium carrot)

1/2 red bell pepper, cut into thin julienne

1 1/2 cups (375 ml) spinach, trimmed, cleaned and chopped

3/4 cup (180 ml) grated mozzarella cheese

Olive oil

Butcher twine

Jasmine rice (see recipe)

Lemon wedges

Preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.

Place a first salmon fillet on the baking sheet. Season with salt and pepper.

In a bowl, combine the remaining ingredients. Season with salt and pepper. Spread over the fish. Top with the second salmon fillet. Brush with olive oil. Season with salt and pepper. Tie to give the fish the shape of a roast. Bake for 25 to 30 minutes.

Cut into slices. Serve with jasmine rice with lemon wedges or Lime Sauce.

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