Creamy salmon, leek & potato traybake
- Esther Clark
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Serves 2
Easy
Prep: 5 mins
Cook: 35 mins
A star rating of 4.7 out of 5.522 ratingsRate
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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
Egg-free
Gluten-free
High-protein
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per serving
-
kcal696
-
fat50g
-
saturates17g
-
carbs19g
-
sugars3g
low
-
fibre4g
-
protein39g
high
-
salt0.45g
low
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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.
Recipe from Good Food magazine, February 2020
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A star rating of 4.7 out of 5.522 ratings
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