Creamy salmon, leek & potato traybake
Prep
5 mins
Cook
35 mins
Servings
2
Difficulty
Medium
This is one of my favorite weeknight dinners because everything cooks in one tray, which means minimal cleanup and maximum flavor. Salmon is packed with omega 3 fatty acids that are brilliant for your heart and brain, and when you roast it with creamy leeks and tender potatoes, it becomes something really special. The whole thing comes together in just 40 minutes, so it's perfect when you want something restaurant quality without the fuss. A simple rocket salad on the side rounds it out beautifully, and those capers add a lovely sharp bite that cuts through the richness.
Ella x
Ingredients
- 250 gbaby potatoes thickly sliced
- 2 tbspolive oil
- 11 leek halved(washed and sliced)
- 11 garlic clove crushed
- 70 mldouble cream
- 1 tbspcapers plus extra to serve
- 1 tbspchives plus extra to serve
- 12 skinless salmon fillets
- 1mixed rocket salad to serve(optional)
Detail level
Instructions
- 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.
- 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.
- 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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