Creamy Salmon, Leek and Potato Traybake
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion.
Method
Based on 2 servings, adjust as needed.
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 10 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 a splash of hot water, (if cooking for 2) then bring to the boil. Stir through the chives, lemon juice and zest. Season with plenty of black pepper and a little salt.
Step 3
Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 10 mins, or until just cooked through and the creamy is starting to glaze and bubble. Serve topped with extra chives and capers and a salad on the side, if you like.
- Ingredients
- Based on 2 servings
-
250g Baby Potatoes, thickly sliced 1x Sainsbury's Baby Potatoes 1kg -
1tbsp Capers, plus extra to serve 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
2tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
10g Chives, chopped plus extra to serve 1x Sainsbury's Bunched Chives 20g -
2 Skinless Salmon Fillets 1x Sainsbury's Skinless ASC Scottish Salmon Fillets x2 220g -
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
40g Mixed Rocket Salad, to serve 1x Sainsbury's Spinach, Watercress & Rocket Salad 80g -
1 Leek, halved, washed and sliced 1x Sainsbury's Leeks Loose -
100ml Double Cream 1x Sainsbury's British Double Cream 150ml -
0.25 Lemon, juice and zest 1x Sainsbury's Lemons