Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 2

Ingredients

    •    2 tbsps olive oil
    •    70ml double cream
    •    1 garlic clove, crushed
    •    2 skinless salmon fillets
    •    1 tbsp chives, plus extra to serve
    •    1 tbsp capers, plus extra to serve
    •    1 leek, halved, washed and sliced
    •    250g baby potatoes, thickly sliced
    •    mixed rocket salad to serve (Optional)

Method

1. Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with 1/2 of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 minutes, tossing halfway through the cooking time.
2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
3. Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

This great family recipe is thanks to BBC Good Food at https://www.bbcgoodfood.com/recipes/creamy-salmon-leek-potato-traybake