Creamy Salmon, Leek and Potato Traybake

This is a recipe taken from BBC Good Food. A lovely alternative to a roast dinner. The added bonus is that it’s a one pan dinner so not much washing up. The creamy sauce compliments the salmon perfectly and the capers lift the dish to another level.

Serves 2


2 skinless salmon fillets

250g baby potatoes – sliced into halves

2 tablespoons olive oil

1 leek, halved and sliced

1 clove garlic – minced

70ml double cream

1 tablespoon capers

1 tablespoon chives

Salt and cracked black pepper to season


Preheat oven to 200C / 180C

Bring a medium pan of water to the boil, add the potatoes and boil for approximately 10 minutes.

Drain the potatoes, transfer to a roasting dish. Toss with olive oil, season and roast in the oven for 20 minutes, basting with the oil half way through cooking time.

Heat oil in a frying pan, add the chopped leek and pan fry until lightly softened.

Add the minced garlic and stir to combine.

Now pour in the cream, capers and 75 ml hot water and stir to combine. Bring to the boil and lastly add the chives.

Heat the grill to high remove the potatoes from oven and pour over the creamy leek mixture over them and sit the salmon fillets on top. Grill for approximately 8 minutes so the salmon is fully cooked through. When ready to serve spoon over the creamy sauce and serve with an ice cold glass of Sauvignon Blanc or Chablis.