Preheat the oven to 180°C fan. Line a large baking tray with foil, big enough to fit the salmon.

In a small bowl, mix together the breadcrumbs, chopped parsley and lemon zest with a splash of olive oil.

Tip the leeks onto the lined baking tray, drizzle with olive oil and season with a little salt and pepper. Toss to coat. Place the salmon on top of the leeks. Then spoon the breadcrumbs on top of the fish to fully coat it. Lightly press the crumbs into the salmon for a tighter crust. Bake in the oven for 22-25 minutes until the leeks are just caramelised, and the breadcrumbs are golden brown. The salmon should flake easily when cooked through.

While the salmon is cooking, heat a large pan over a low-medium heat and tip in the butter beans with their bean stock. Gently simmer for a couple of minutes just to warm the beans through. Add the crème fraîche, a generous crack of black pepper and combine well. Add the spinach with a splash of water, stirring gently until wilted.

Once the salmon is done, remove from the oven and set aside. Tip the roasted leeks into the pan with the beans, give everything a stir and let everything gently simmer for a few minutes, allowing the beans to warm through and the leeks and spinach to melt into the sauce. The beans are already seasoned - but season with more salt to taste, if desired. Finally stir through the fresh dill, a squeeze of half a lemon juice and plenty of cracked black pepper.

Spoon creamy butter beans and leeks onto a large serving plate or platter and glide the golden baked salmon on top.