Creamy Salmon Potato & Leek Traybake
A hands off dinner with only 5 ingredients!
The only thing better than a traybake dinner, is a traybake dinner with only 5 ingredients!
My lot aren’t the biggest salmon fans, but this has always been a win in our house. Traybakes can sometimes be a bit dry, so the addition of creme fraiche in this, really brings the whole thing together.
I've written up the recipe below - let me know what you think! A x
Tips & Twists:
If you’re looking for more easy salmon recipes, try my Salmon Coconut Curry
Try cooking this in the air fryer for lovely crispy potatoes and perfectly cooked salmon
Season generously with salt and ground black pepper to bring out the flavours of the minimal ingredients.
Swaps:
Use fresh green beans instead of asparagus
I’ve made this with reduced fat Creme fraiche before and I honestly can’t tell the difference!
You can use regular potatoes rather then new potatoes in this if you prefer
Feeds 4
750g new potatoes cut in half (thirds for bigger ones)
2 large leeks thickly sliced
4 boneless salmon fillets
200g asparagus
200ml creme fraiche
Heat the oven to 200C
Place the new potatoes on a baking tray. Drizzle in oil, season with salt and pepper and use your hands to ensure they're coated.
Roast the potatoes for 10 minutes.
Add the chopped leeks to the tray with a little more oil. Mix until coated.
Return to the oven for 12-15 minutes, the leeks should have softened
Pat the salmon dry, season with salt and pepper and add to the baking tray, skin side down amongst the potatoes and leeks.
Arrange the asparagus over the top of the potatoes and leeks.
Return to the oven for 7 minutes.
Remove from the oven, set the salmon and asparagus aside on a plate.
Stir the creme fraiche into the potatoes and leeks until spread evenly. Season generously with salt and ground black pepper.
Return the salmon and asparagus to the baking tray and place in the oven for a further 7 minutes, or until the salmon and potatoes are tender