Creamy salmon, leek and potato traybake

3 steps

Prep:5minCook:35min

Updated at: Thu, 17 Aug 2023 03:51:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories631.9 kcal (32%)

Total Fat44.6 g (64%)

Carbs27 g (10%)

Sugars2.3 g (3%)

Protein28.4 g (57%)

Sodium182.5 mg (9%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gbaby potatoes

thickly sliced

2 Tbspolive oil

1leek

halved, washed and sliced

1 Tbspcapers

1 Tbspchives

2skinless salmon fillets

mixed rocket salad

to serve, optional

Instructions

Step 1

Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.

Step 2

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives

Step 3

Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.