This creamy salmon, leek, and potato traybake is an easy, one pan dinner combining tender salmon, roasted potatoes, and leeks in a rich, creamy sauce. Perfect for weeknight meals or special occasions!
The recipe is from the February 2020 BBC Good Food magazine. I'd been having a flick through past magazines, looking for some recipe inspiration, and remembered liking the sound of this recipe at the time...but just hadn't made it yet. We had everything in the fridge or freezer to be able to make it, except the baby potatoes, so I made sure to add them to the shopping list!
The original recipe only states to season the potatoes plenty before they go in the oven...no seasoning is added to the sauce or salmon. I felt that the sauce needed a bit of salt and pepper and also seasoned the salmon lightly after it had been cooked.
We both enjoy this creamy salmon, leek and potato traybake and have some extra vegetables along side it. You end up with 'just enough' sauce, it's not swimming in it. The flavours were different, in that I might have expected some lemon juice or zest to be added, but it really wasn't needed.
Tips
- Low-carb option - you could replace the potatoes with cauliflower florets or thick courgette slices for a lower-carb version, while still enjoying the creamy flavours.
- Herb substitute - dill or parsley are good substitutes for chives in this recipe.
- Be careful when grilling the salmon at step 3 as everyone's 'high' heat will be different. The potatoes will take on a lot of colour and the creamy sauce will bubble quite furiously - it's a good idea to give the sauce and potatoes a stir halfway through the cooking of the salmon and possibly add a little more cream if you think it's needed.
- The creamy salmon, leek and potato traybake recipe is easily increased if you're cooking for more people.
Featured Comment
"That was so yummy will do that again"
⭐⭐⭐⭐⭐
FREQUENTLY ASKED QUESTIONS
Yes - you can substitute the salmon with cod, haddock, trout, or any other firm white fish. Adjust the cooking time depending on the thickness of the fish fillets.
Yes - you can substitute the cream with coconut cream, oat cream, or almond cream for a dairy-free version. The dish will still be rich and creamy, with a slight flavour variation.
While it’s best enjoyed fresh, you can prep the ingredients in advance by slicing the leeks and potatoes, and storing them in the fridge until ready to bake. The traybake can also be partially cooked (up to the end of step 2) and reheated just before following the last step.
Creamy dishes with fish don’t freeze well as the sauce can separate and the texture of the salmon may change. It’s best to keep any leftovers in the fridge and eat them within 2 to 3 days.
This traybake is a complete meal on its own, but it pairs well with a fresh green salad, steamed asparagus, or garlic bread for a heartier meal.
Other recipes you might also like to try
Click here for all fish dishes, and here to browse side dishes.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Creamy Salmon, Leek and Potato Traybake
Ingredients
- 250g baby potatoes, thickly sliced (1cm) (see Tips)
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 leek, halved lengthways, washed and sliced (1cm)
- 1 clove garlic, crushed
- 70ml double cream, plus a little extra (I use Elmlea to reduce the calories!)
- 1 tbsp capers, plus extra to serve
- 75ml hot water
- 1 tbsp fresh chives, chopped or 1 tsp dried chives, plus extra to serve (see Tips)
- 2 salmon fillets
- salad or extra vegetables, to serve (optional)
Instructions
- 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 minutes. Drain and leave to steam dry in a colander for 3 minutes. Toss the potatoes with 1 tbsp of the oil and plenty of seasoning in a baking tray or roasting tin. Roast in the oven for 20 minutes, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 minutes, or until beginning to soften. Stir through the garlic for 1 minute, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives. Season with salt and freshly ground black pepper, to taste.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 5 to 7 minutes (see Tips), depending on how thick they are, until just cooked through. Season the salmon lightly with salt and freshly ground black pepper. Serve topped with extra chives and capers and a salad or extra vegetables on the side, if you like.
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Creamy Salmon, Leek and Potato Traybake
Ingredients
- 250 g (0.6 lb) baby potatoes thickly sliced (1cm) (see Notes)
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 leek halved lengthways, washed and sliced (1cm)
- 1 clove garlic crushed
- 70 ml (⅓ cup) double cream, plus a little extra (I use Elmlea to reduce the calories!)
- 1 tbsp capers plus extra to serve
- 75 ml (⅓ cup) hot water
- 1 tbsp fresh chives chopped or 1 tsp dried chives, plus extra to serve (see Notes)
- 2 salmon fillets
- salad or extra vegetables to serve (optional)
Instructions
- 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 minutes. Drain and leave to steam dry in a colander for 3 minutes. Toss the potatoes with 1 tbsp of the oil and plenty of seasoning in a baking tray or roasting tin. Put in the oven for 20 minutes, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 minutes, or until beginning to soften. Stir through the garlic for 1 minute, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives. Season with salt and freshly ground black pepper, to taste.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 5 to 7 minutes (see Notes), depending on how thick they are, until just cooked through. Season the salmon lightly with salt and freshly ground black pepper. Serve topped with extra chives and capers and a salad or extra vegetables on the side, if you like.
Notes
-
- Low-carb option - you could replace the potatoes with cauliflower florets or thick courgette slices for a lower-carb version, while still enjoying the creamy flavours.
- Herb substitute - dill or parsley are good substitutes for chives in this recipe.
- Be careful when grilling the salmon at step 3 as everyone's 'high' heat will be different. The potatoes will take on a lot of colour and the creamy sauce will bubble quite furiously - it's a good idea to give the sauce and potatoes a stir halfway through the cooking of the salmon and possibly add a little more cream if you think it's needed.
- The creamy salmon, leek and potato traybake recipe is easily increased if you're cooking for more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Margaret Nicoll says
That was so yummy will do that again
Deborah says
Thank you - glad you enjoyed it!