If you’re looking for a cozy and tasty dish that’s both comforting and easy to prepare, look no further! This Creamy Salmon, Leek & Potato Traybake is a hit with the whole family. Packed with flavor and super simple to whip together, it’s perfect for any night of the week.
Why make this recipe
This recipe is not just delicious; it brings a bit of warmth and happiness to the dinner table. The creamy sauce and tender salmon work beautifully with the earthy potatoes and leeks. Plus, it’s one of those all-in-one meals that saves you from doing extra dishes!
How to make Creamy Salmon, Leek & Potato Traybake
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)
Directions :
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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 half of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
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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.
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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.
How to serve Creamy Salmon, Leek & Potato Traybake
Serve this traybake warm straight from the oven. It’s great on its own or with a side salad to add some freshness. Don’t forget to sprinkle some extra chives and capers on top for that little extra something!
How to store Creamy Salmon, Leek & Potato Traybake
If you happen to have leftovers, let the dish cool completely. Store it in an airtight container in the fridge for up to 2 days. Reheat it in the oven or microwave when you’re ready to enjoy again.
Tips to make Creamy Salmon, Leek & Potato Traybake
- Make sure to season well; it brings out the flavors.
- You can use other types of fish if you prefer, like cod or trout.
- Feel free to add more veggies like spinach or peas for extra nutrition.
Variation (if any)
You can easily swap out the salmon for chicken if desired. Just make sure to adjust cooking times to ensure the chicken is fully cooked.
FAQs
Can I prepare this ahead of time?
Yes! You can prep the veggies and make the creamy sauce in advance. Just assemble and bake when you’re ready.
Can I freeze this traybake?
It’s best enjoyed fresh, but you can freeze the assembled dish before cooking. Just ensure it’s well wrapped.
What can I serve with this dish?
Pair it with a simple mixed salad or some crusty bread to soak up all that creamy goodness!