Creamy salmon, leek & potato traybake
50 min2
Roasted baby potatoes topped with a creamy leek and caper sauce, finished under the grill with salmon fillets.
| prepPreheat oven to 200°C / 390°F (180°C / 355°F fan, gas 6) | ||||||
| prepPreheat grill to high | ||||||
| 250 g baby potatoes, thickly sliced | Boil potatoes 8 min, drain & steam-dry | Toss potatoes with oil & seasoning | Roast 200°C / 390°F, 20 min, toss halfway | Pour sauce over potatoes, top with salmon | Grill 7–8 min until salmon cooked through | Serve with extra chives, capers & rocket |
| 2 tbsp olive oil (for roasting potatoes) | ||||||
| 1 leek, halved, washed and sliced | Fry leek 5 min until softening | Stir in garlic 1 min | Add cream, capers, hot water & chives, boil | |||
| 1 garlic clove, crushed | ||||||
| 70 ml double cream | ||||||
| 1 tbsp capers, plus extra to serve | ||||||
| 1 tbsp chives, plus extra to serve | ||||||
| 2 skinless salmon fillets | ||||||
| mixed rocket salad to serve (optional) | ||||||
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