Written for one request, published for everyone
Salmon Baked on Creamy Leeks with Crushed Potatoes
Salmon baked over softened leeks and spinach in mustard cream, served with dill-crushed baby potatoes.
- Total
- 30 min
- Hands on
- 18 min
- Serves
- 2
- Method
- oven
- Cuisine
- British
Per serving · estimated
- Energy
- 620 kcal
- Protein
- 38 g
- Fat
- 34 g
- Carbs
- 40 g
Method
Step 1 of 11
Heat the oven to 200°C.
Step 2 of 11
Boil the baby potatoes in salted water for 16 minutes.
Baby potatoes
Salt
Step 3 of 11
Slice the leek into thin rounds.
Leek
Step 4 of 11
Soften the leek in the butter over medium heat for 5 minutes without browning.
Butter- Leek
Step 5 of 11
Add the spinach and stir until it wilts.
Baby spinach
Step 6 of 11
Stir in the crème fraîche and mustard and season.
Crème fraîche
Dijon mustard- Salt
Black pepper
Step 7 of 11
Spread the creamy leeks in an ovenproof dish and set the seasoned salmon on top.
Salmon fillets- Salt
- Black pepper
Step 8 of 11
Bake for 13 minutes, until the salmon reaches 63 °C at its thickest point.
- Salmon fillets
Step 9 of 11
Chop the dill and cut the lemon into wedges.
Fresh dill
Lemon
Step 10 of 11
Drain the potatoes when a fork slides in easily, then crush them lightly with the olive oil, dill, salt and pepper.
- Baby potatoes
Olive oil- Fresh dill
- Salt
- Black pepper
What ‘ready’ looks like Step 11 of 11
Serve the salmon and leeks with the crushed potatoes and lemon wedges.
- Salmon fillets
- Baby potatoes
- Lemon
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.