Luxury Creamy Salmon & Crispy Potato Tray Bake
Elevate weeknight dinners with this gourmet creamy salmon, leek, and crispy potato tray bake. Featuring a golden panko crust and a rich garlic-herb sauce.
Ingredients
- Potatoes: 500g baby potatoes, halved (or thinly sliced)
- Salmon: 2–4 fillets (skinless, or skin-on if you prefer)
- Leeks: 2 large leeks, cleaned and sliced into rounds
- Cream Base: 150ml double cream mixed with 1 tsp Dijon mustard, lemon zest, and fresh thyme.
- The Crunch: 3 tbsp panko breadcrumbs, 1 tbsp grated Parmesan, and chopped fresh parsley.
- Aromatics: 2 cloves garlic (minced), olive oil, butter, salt, and black pepper.
Instructions
1. The Crispy Potato Foundation
Preheat your oven to 200°C (400°F). Toss your halved potatoes in olive oil, salt, and pepper. Spread them on a baking tray and roast for 20–25 minutes until they are starting to golden and are almost cooked through.
2. The Leek Reduction
While the potatoes roast, melt a knob of butter in a pan. Sauté the leeks over medium heat until soft and sweet (about 8–10 minutes). Add the minced garlic for the last minute. Remove from heat and stir in your cream mixture (the cream, mustard, lemon zest, and thyme).
3. Assembly
Once the potatoes are ready:
- Move the potatoes to the sides of the tray to create space, or nestle them into the leeks.
- Pour the creamy leek mixture into the gaps/over the potatoes.
- Place your salmon fillets in the center.
- Season the tops of the salmon and press the panko/Parmesan/parsley mix onto the top of each fillet.
4. The Final Bake
Pop the tray back into the oven for 10–12 minutes. The sauce will bubble and thicken, the potatoes will finish getting crispy edges, and the salmon will be tender and flaky with a golden crust.
Serving Tip: Serve directly from the tray with a wedge of fresh lemon and a side of green beans or tender-stem broccoli to cut through the richness of the cream.