1. Preheat the oven to 200 °C (400 °C).

2. Heat oil in a non-stick pan.

3. Sweat the onion and leek for 2 minutes. Add the garlic and cook for 1 minute.

4. Add the cauliflower and cook for 2–3 minutes. Add the asparagus. Cook for 1 minute. Season. Remove from the heat.

5. Mix the sauce and half the cheese in a bowl. Add to the vegetables and mix.

6. Add the salmon cubes. Mix gently.

7. Divide between four baking dishes. Top with the remaining cheese.

8. Bake in the oven for 20 minutes.

9. Broil for 2 minutes or until lightly browned.

10. Remove from the oven. Serve immediately with a green salad.

Chef’s secret

• Cook the vegetables for a few minutes before adding them to the sauce; this will allow the excess water to evaporate, making your sauce creamier and thicker.