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Looking for a quick yet impressive dinner idea?
This recipe for creamy salmon with roasted baby potatoes and leeks is perfect for beginners and delivers a hearty, flavorful meal with minimal effort.
The combination of crispy potatoes, tender leeks, and succulent salmon, all topped with a rich cream sauce, will make your dinner both satisfying and delightful.
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Ingredients
- 250g baby potatoes, sliced thickly
- 2 tbsp olive oil
- 1 leek, halved, washed, and sliced
- 1 garlic clove, crushed
- 70ml double cream
- 1 tbsp capers, plus extra for garnish
- 1 tbsp chives, plus extra for garnish
- 2 skinless salmon fillets
- Mixed rocket salad, to serve (optional)
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Instructions
Step 1: Prepare and Roast Potatoes
- Preheat your oven to 200°C (180°C fan) or gas mark 6.
- Bring a medium-sized pan of water to a boil. Add the sliced baby potatoes and cook for 8 minutes.
- Drain the potatoes and let them steam-dry in a colander for a few minutes.
- Toss the potatoes with half of the olive oil and a good amount of seasoning in a baking tray.
- Roast in the oven for 20 minutes, tossing halfway through to ensure even cooking.
Step 2: Make the Creamy Leek Mixture
- While the potatoes are roasting, heat the remaining olive oil in a frying pan over medium heat.
- Add the sliced leek and cook for 5 minutes, or until it starts to soften.
- Stir in the crushed garlic and cook for an additional minute.
- Pour in the double cream, capers, and 75ml of hot water. Bring the mixture to a boil.
- Stir in the chives, then remove from heat.
Step 3: Grill the Salmon and Finish the Dish
- Turn on the grill and set it to high.
- Once the potatoes are done roasting, pour the creamy leek mixture over them in the baking tray.
- Place the salmon fillets on top of the leeks and potatoes.
- Grill for 7-8 minutes, or until the salmon is just cooked through.
- Garnish with extra chives and capers before serving. A mixed rocket salad on the side is optional but adds a fresh touch.
FAQs
What can I use instead of double cream?
If you prefer a lighter option, you can use half-and-half or a mixture of milk and a small amount of butter. For a dairy-free alternative, try coconut milk or a non-dairy cream substitute.
How do I know when the salmon is cooked through?
The salmon is done when it easily flakes with a fork and has turned opaque throughout. The internal temperature should reach 63°C (145°F).
Quick Italian-Style Creamy Salmon, Leek & Potato Traybake
This easy recipe combines roasted baby potatoes with a creamy leek sauce and grilled salmon for a delicious, beginner-friendly meal.
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RateServings: 2
Ingredients
- 250 grams baby potatoes sliced thickly
- 2 tbsp olive oil
- 1 leek halved, washed, and sliced
- 1 garlic clove crushed
- 70 ml double cream
- 1 tbsp capers plus extra for garnish
- 1 tbsp chives plus extra for garnish
- 2 salmon fillets skinless
- Mixed rocket salad to serve (optional)
Instructions
Prepare and Roast Potatoes
- Preheat your oven to 200°C (180°C fan) or gas mark 6.Bring a medium-sized pan of water to a boil.Add the sliced baby potatoes and cook for 8 minutes.Drain the potatoes and let them steam-dry in a colander for a few minutes.Toss the potatoes with half of the olive oil and a good amount of seasoning in a baking tray.Roast in the oven for 20 minutes, tossing halfway through to ensure even cooking.
Make the Creamy Leek Mixture
- While the potatoes are roasting, heat the remaining olive oil in a frying pan over medium heat.Add the sliced leek and cook for 5 minutes, or until it starts to soften.Stir in the crushed garlic and cook for an additional minute.Pour in the double cream, capers, and 75ml of hot water.Bring the mixture to a boil.Stir in the chives, then remove from heat.
Grill the Salmon and Finish the Dish
- Turn on the grill and set it to high.Once the potatoes are done roasting, pour the creamy leek mixture over them in the baking tray.Place the salmon fillets on top of the leeks and potatoes.Grill for 7-8 minutes, or until the salmon is just cooked through.Garnish with extra chives and capers before serving.A mixed rocket salad on the side is optional but adds a fresh touch.
hey can i use olive oil instead of butter for the leek mixture, health reasons n all. cheers, Sandra.
tried this recipe tonight and it was a hit with the kids! they usually don’t like fish but loved the salmon. thanks for making dinner easy Sandra!
Kids eating salmon? What sorcery is this, Jenny87? lol
That’s great to hear, Jenny87! I’ll have to try it too.
grilling salmon seems tricky doesnt it stick to the grill and fall apart?
Love the idea of a lighter option instead of double cream! Any calorie counts available?
haha, grilling salmon is fin-tastic, just don’t let it flounder!
I followed this recipe to the letter, and it was just okay. The salmon was a bit dry, and the leek mixture could use more seasoning. Maybe it’s just not to my taste.
this recipe was super easy to follow as a newbie, tasted great too, big thanks!
For anyone wondering, I tried this with a tofu steak instead of the salmon and used coconut milk for the cream, turned out amazing! Love how adaptable this is. 🙂