1. Preheat the oven to 170c and line a baking tray.
  2. Place the parsley, nuts, lemon juice and olive oil in a mini food processor and blitz until chopped up and combined.
  3. Place the salmon fillet skin facing up on the lined baking tray. Cover the skin with the nut-crumb mixture and bake for 7-10 minutes (depending on the size of your salmon fillet)
  4. Whilst it is baking, in a  frypan or wok heat the coconut oil until melted and then sautee the leek and garlic until soft. Add the greens and cook for 5-10 minutes or until bright green and just tender.
  5. Serve the salmon on top of a bed of spring greens and if there is any nut-crumb mixture feel free to eat the rest because it is so yummy! Season well with salt and pepper and a squeeze of lemon.

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