Grill the salmon on a griddle pan and finish under the grill skin up. Cut the new potatoes from the middle, mix with the paprika add some olive oil and roast. Chop the spring onion and sauté in salted butter until soft, add the blueberries toss well until they get brighter in colour. Now pour in the cider and reduce by half and remove from heat. Blanch the asparagus, cut the leeks in thick strips and toss them together in olive oil on low heat remove and mix in the rocket too.

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