Creamy Salmon with leek and patato
A comforting one-pan dish featuring flaky salmon fillets, roasted baby potatoes, and a rich, garlicky leek and cream sauce—finished with a touch of capers and fresh chives for zing.
Ingredients
- 250g baby potatoes, thickly sliced
- 2 tbsp olive oil
- 1 leek, halved, washed, and thinly sliced
- 1 garlic clove, crushed
- 70ml double cream
- 1 tbsp capers, plus extra to serve
- 2 skinless salmon fillets
- Mixed rocket salad, to serve (optional)
Instructions
- Preheat oven to 200°C (fan 180°C) or gas mark 6.
- Bring a pot of salted water to the boil, add the potatoes, and cook for 8 minutes. Drain and allow to steam-dry in a colander.
- Toss with 1 tablespoon of olive oil, season well, and spread out on a baking tray. Roast for 20 minutes, flipping halfway through.
- While the potatoes roast, heat the remaining 1 tablespoon of oil in a pan over medium heat.
- Sauté the leeks for 5 minutes until softening. Add the garlic and cook for 1 more minute.
- Stir in the cream, capers, and 75ml of hot water. Bring to a simmer, then mix in the chives.
- Preheat the grill to high.
- Pour the creamy leek sauce over the roasted potatoes, then place the salmon fillets on top.
- Grill for 7–8 minutes, or until the salmon is just cooked through.
- Garnish with extra capers and chives. Serve with a side of rocket salad if desired.
- Pro Tip from Foodicious Recipes
For added flavor, sear the salmon fillets skin-side down in a hot pan for 2 minutes before grilling—this gives you a crisp edge and locks in moisture.
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