<h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>3 tsp extra-virgin olive oil</li>
                                            <li>4 small leeks, washed, chopped (rugged green ends discarded)</li>
                                            <li>2 cups peas, fresh or frozen</li>
                                            <li>1 cup cranberries (fresh or frozen)</li>
                                            <li> Sea salt and black pepper to taste</li>
                                            <li>4 wild-salmon filets (4 oz each)</li>
                                            <li>2 Tbsp fresh basil chopped, plus a few for garnish</li>
                                            <li>1/2 fresh lemon, sliced for garnish (optional)</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Heat 2 Tbsp of olive oil in a large skillet on medium heat. Add leeks, peas, salt, and pepper, and cook for 10 minutes.</li>
                                    <li>In another pan, heat remaining olive oil. Season the salmon with salt and pepper, and cook for 4 minutes, skin-side down. Turn salmon over, and cook another 3 minutes. Add basil to leek mixture.</li>
                                    <li>To serve, put leeks and peas on a plate, and place the salmon on top (or top the salmon with leeks and peas). Garnish with fresh basil and lemon slices.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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