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.
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.
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