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A creamy salmon, leek & potato traybake

Creamy salmon, leek & potato traybake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: Per serving


  • 250g baby potatoes , thickly sliced
  • 2 tbsp olive oil
  • 1 leek , halved, washed and sliced
  • 1 garlic clove , crushed
  • 70ml 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)


  • 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.

Goes well with

Recipe from Good Food magazine, February 2020

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A star rating of 4.8 out of 5.172 ratings

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