Lemon and Basil Salmon With Goat's Cheese Sauce

INGREDIENTS

• 1 bunch asparagus (woody ends trimmed)
• 2 (150 g) salmon fillets (skinless and boneless)
• 20 g breadcrumbs (1/2 cup fresh made from Italian style bread)
• 1 tablespoon basil (fresh finely shredded)
• 1/2 teaspoon lemon zest (finely grated)
• 250 g baby potatoes (halved and steamed to serve)
• 1/2 bunch baby carrots (steamed to serve)
• 1/2 lemon (cut into wedges to serve)
• 1/2 teaspoon olive oil
• 1/2 leek (cut into short strips)
• 1 garlic clove (minced)
• 1 tablespoon plain flour (wholemeal)
• 160 ml skim milk (2/3 cup)
• 20 g goat's cheese
• 1 tablespoon lemon juice (freshly squeezed)
• black pepper (freshly ground)