Creamy Salmon, Leek and Potato Traybake Recipe
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The following Creamy Salmon, Leek and Potato Traybake recipe is a simple and fail-safe recipe.
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By Esther Clark
- Preparation and cooking time
- Prep:5 mins
- Cook:35 mins
- Easy
- Serves 2
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
- Gluten-free
| Nutrient | Unit |
|---|---|
| kcal | 714 |
| fat | 52g |
| saturates | 17g |
| carbs | 20g |
| sugars | 4g |
| fibre | 5g |
| protein | 39g |
| salt | 0.5g |
Ingredients
- 250g baby potatoes, thickly sliced
- 2 tbsp olive oil
- 1 leek, halved, washed and sliced
- 1 garlic clove, crushed
- 70ml double cream
- 1 tbsp capers, plus extra to serve
- 1 tbsp chives, plus extra to serve
- 2 skinless salmon fillets
- mixed rocket salad, to serve (optional)
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- STEP 2
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- STEP 3
Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
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