Creamy salmon traybake with leeks and potatoes
Chef DefneKitchen Studio chef · October 14, 2026Salmon fillets bake on a bed of potatoes in a creamy leek and caper sauce. It makes a simple dinner for two.
Ingredients · 9
2 servingsTap what you already have; add the rest to your list in the app with one tap.
- Baby potatoesThickly sliced250 g
- Olive oil2 tbsp
- LeekWashed, halved, sliced1
- Garlic cloveCrushed1
- Double cream70 ml
- CapersTo serve1 tbsp
- ChivesTo serve1 tbsp
- Salmon filletsSkinless2
- Rocket saladOptional, to serve
Method · 5 steps
- 1
Set the oven to 200°C (180°C fan). Boil the potatoes in a medium pan of water for 8 minutes, then drain and leave them in a colander to dry off in their own steam for a few minutes.
- 2
Tip the potatoes into a baking tray, coat with half of the oil and a generous amount of seasoning, and roast for 20 minutes, turning them halfway through.
- 3
Meanwhile, in a frying pan, warm the remaining oil over medium heat and fry the leek for 5 minutes until it begins to soften. Stir in the garlic for 1 minute, then pour in the cream, capers and 75 ml hot water and bring to the boil. Stir in the chives.
- 4
Heat the grill to high. Spoon the creamy leek sauce over the potatoes and lay the salmon fillets over it. Grill for 7-8 minutes until the salmon is just cooked through.
- 5
Top with more chives and capers, and add a side salad if you like.
