zoom Salmon with creamy leeks and potatoes

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Salmon with creamy leeks and potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Salmon with creamy leeks and potatoes

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    4 salmon fillets
    1 tbsp essential Waitrose olive oil
    1 x ½ lemon, juice
    2 essential Waitrose leeks, trimmed and thinly sliced
    400g essential Waitrose new potatoes, thinly sliced
    5 tbsp single cream
    1 tsp essential Waitrose wholegrain mustard
    1 tbsp chopped fresh tarragon leaves

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Place the salmon fillets in a small ovenproof dish, drizzle with half the oil and squeeze over the lemon juice. Season, then cover the dish with foil, sealing tightly around the edges. Bake for 15 - 18 minutes.

    2. Meanwhile, heat the remaining oil in a large, lidded frying pan over a medium heat. Add the leeks and potatoes to the pan and fry for 2 minutes. Add 2 tbsp water and cover with a lid; cook for 10 minutes. Uncover, season and stir in the cream and mustard. Cook until warmed through, then stir in the tarragon.

    3. Remove the salmon from the baking dish and serve with the creamy leeks and potatoes.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars