Creamy Salmon, Leek & Potato Traybake

First things first, can we take a moment to appreciate how delicious this looks? Creamy, savory, and oh-so-comforting, this Creamy Salmon, Leek & Potato Traybake is the ultimate all-in-one meal. It’s packed with flavors that dance between earthy leeks, tender potatoes, and succulent salmon, all drizzled in a luscious mustard cream sauce.

If you’re looking for a recipe that’s as easy to make as it is impressive to serve, you’ve come to the right place. Let’s dive right in!

Why You’ll Love This Recipe

1. One-Pan Wonder: Less cleanup, more flavor! Everything roasts together, so it’s a true time-saver.
2. Rich and Creamy: The cream and Dijon mustard sauce is silky smooth with just the right tang, complementing the flaky salmon beautifully.
3. Versatile Ingredients: Leeks and potatoes add that earthy, hearty feel, but you can easily mix in other veggies you have on hand.
4. Balanced Meal: It’s loaded with proteins, healthy fats, and carbs, making it the perfect well-rounded dish.

The Taste

This traybake has a creamy richness from the sauce that hugs every bite. The roasted leeks add a delicate sweetness, while the baby potatoes soak up all those delicious flavors. The salmon is tender and flaky, with that slight zing from the Dijon mustard. A sprinkle of fresh dill at the end adds a pop of freshness that brings the dish together.

Ingredients

• 4 salmon fillets – fresh or frozen, thawed.
• 2 large leeks – sliced thin for tenderness.
• 1 lb baby potatoes – halved for quicker roasting.
• 1 cup heavy cream – makes the sauce ultra-luxurious.
• 1 cup vegetable broth – adds depth of flavor.
• 2 cloves garlic – minced for that aromatic base.
• 1 tbsp olive oil – for roasting the veggies.
• 1 tsp Dijon mustard – gives a subtle tang.
• Salt and pepper – to taste.
• Fresh dill – for garnish, because it adds that perfect herbaceous touch.

Necessary Tools

• Baking dish or tray
• Sharp knife for slicing veggies
• Mixing bowl for the sauce
• Whisk or fork to blend the cream and mustard

How to Make the Creamy Salmon, Leek & Potato Traybake

Step-by-Step Instructions

1. Preheat your oven: Set it to 400°F (200°C). You’ll want that hot, even heat to roast everything perfectly.
2. Prep the veggies: In a baking dish, toss the halved baby potatoes and sliced leeks with olive oil, minced garlic, salt, and pepper. Spread them evenly in the dish.
3. Roast the veggies: Pop them into the oven for about 20 minutes, until the potatoes are just starting to soften and turn golden at the edges.
4. Mix the sauce: In a bowl, whisk together the heavy cream, vegetable broth, and Dijon mustard until smooth and creamy.
5. Add the salmon: Take your baking dish out of the oven and nestle the salmon fillets on top of the roasted vegetables.
6. Pour on the sauce: Pour that creamy, dreamy mixture all over the salmon and veggies, making sure everything is well-coated.
7. Final bake: Return the dish to the oven and bake for another 15-20 minutes. The salmon should be just cooked through and still moist, and the potatoes should be tender.
8. Garnish and serve: Remove from the oven and garnish with fresh dill. Serve hot and enjoy!

Tips for Making the Perfect Salmon Traybake

• Get a crispy top: If you want a bit of crisp on top, broil the dish for the last 2-3 minutes of cooking time.
• Check doneness: Salmon is ready when it flakes easily with a fork. Be careful not to overcook it to avoid drying it out.
• Switch up the veggies: You can substitute the leeks with onions or add other root veggies like carrots or parsnips for extra color and flavor.

What to Serve with This Dish

Although this traybake is a complete meal on its own, it pairs beautifully with:

• Steamed greens: Like broccoli or green beans for extra crunch and nutrition.
• Crusty bread: To mop up all that delicious creamy sauce!
• A fresh salad: Something light and citrusy would balance out the richness of the dish.

Storage Instructions

Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 days. When reheating, cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through. You can also microwave individual portions, but the oven will give the best texture.

Frequently Asked Questions (FAQ)

Can I use frozen salmon?

Absolutely! Just make sure to thaw it completely before baking for even cooking.

Can I make this dish ahead of time?

Yes! You can prep the veggies and the sauce a few hours in advance. When ready to serve, simply assemble everything in the baking dish and pop it into the oven.

What’s a good substitute for leeks?

Onions or shallots would work wonderfully. Both add a slightly different flavor but complement the dish nicely.

Can I make this dairy-free?

Sure thing! Swap the heavy cream with coconut cream or a dairy-free alternative for a lighter, dairy-free version.

Conclusion

This Creamy Salmon, Leek & Potato Traybake is comfort food at its best—rich, flavorful, and oh-so-satisfying. It’s the perfect weeknight meal when you need something easy but still impressive. Plus, it’s super versatile, so feel free to add your personal twist to the recipe!

Give it a try, and don’t forget to share your results in the comments or on Pinterest! I’d love to see how yours turns out.

If you loved this recipe, check out these other salmon dishes to keep your seafood dinners fresh and exciting:

• Seafood Symphony Wrapped in Salmon
• Grilled Salmon with Quinoa, Broccoli, and Avocado Salad
• The Spicy Cajun Salmon and Shrimp Delight

You can also find more inspiration and share your creations with me on Pinterest. I’d love to see your photos!

Nutritional Information (Per Serving)

• Calories: 520 kcal
• Protein: 32g
• Fat: 35g
• Carbohydrates: 22g
• Fiber: 4g

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