This creamy salmon, leek and potato traybake recipe is so simple to cook and can be enjoyed as a romantic dinner for two with Valentine’s Day coming up next week
Whip up a quick and scrumptious meal with this creamy salmon, leek and potato traybake that’s perfect for busy weeknights or a romantic dinner.
Just arrange leeks, potatoes and capers around salmon fillets for an effortless yet delightful dish. With Valentine’s Day on the horizon, it’s an ideal choice for a special evening. The prep is a breeze, taking only five minutes and cooking time is about 35 minutes.
This BBC recipe has garnered a full five-star rating from home cooks who are eager to enjoy it again. Lynne raved: “Really really delicious, one of my favourite meals. Really easy to make with few ingredients.”
Shrugg praised: “I absolutely love this recipe. It’s quick and easy but so delicious! No waste on the plates which tells you everything.” Elizabethraynor197872653 said: “This was delicious, I made this for my husband and I tonight, will definitely make this again.”
Ingredients
- 250g baby potatoes, thickly sliced
- Two tablespoons olive oil
- One leek, halved, washed and sliced
- One garlic clove, crushed
- 70ml double cream
- One tablespoon capers, plus extra to serve
- One tablespoon chives, plus extra to serve
- Two skinless salmon fillets
- Rocket salad, to serve (optional)
Method
Kick things off by preheating your oven to 200C/180C fan/gas 6. Then get a medium pan of water boiling and toss in the potatoes for an eight-minute boil.
Drain them and let them steam-dry in a colander for a couple of minutes, reports the Express. Firstly, mix the potatoes with half of the oil and a generous amount of seasoning in a baking tray. Pop them into the oven for 20 minutes, ensuring to flip them halfway through.
In the meantime, warm up the remaining oil in a frying pan over medium heat, toss in the leek and fry for five minutes until it starts to soften. Then, add the garlic and stir for a minute before adding the cream, capers and 75ml of hot water, then bring it to a boil.
Mix in the chives. Next, crank up the grill to high and pour the creamy leek concoction over the potatoes, placing the salmon fillets on top. Grill for seven to eight minutes until they’re just cooked through. Serve it up with extra chives and capers, and maybe a side salad if you fancy.