1. Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large baking tray with parchment paper or lightly grease it with oil.
2. Prepare the Vegetables
In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, minced garlic, salt, pepper, and thyme. Spread the potatoes in a single layer on the baking tray and roast in the preheated oven for 20 minutes, until they begin to turn golden.
While the potatoes are roasting, clean the leeks thoroughly by slicing them lengthwise and rinsing under cold water to remove any grit. Slice the leeks thinly and set aside.
3. Add the Leeks and Salmon
After the potatoes have been roasting for 20 minutes, remove the tray from the oven. Toss the leeks with the remaining olive oil, season with a pinch of salt, and scatter them over the potatoes. Make small spaces for the salmon fillets on the tray and place them skin-side down (or flesh-side down if skinless).
Season the salmon fillets with salt, pepper, and a squeeze of lemon juice. Return the tray to the oven and roast for an additional 15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
4. Make the Creamy Sauce
While the salmon and vegetables are roasting, prepare the creamy sauce. In a small saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Slowly pour in the chicken or vegetable broth, whisking to avoid lumps. Allow the sauce to simmer and thicken for 3-4 minutes. Stir in the heavy cream and Dijon mustard, whisking until smooth and creamy.
Once the sauce has thickened slightly (about 5 minutes), stir in the grated Parmesan cheese and lemon zest (if using). Taste and adjust the seasoning with salt and pepper. Remove the sauce from heat and set aside.
5. Combine and Serve
Once the salmon is cooked through and the potatoes are golden and tender, remove the tray from the oven. Pour the creamy sauce evenly over the salmon, leeks, and potatoes. Garnish with freshly chopped parsley and lemon slices for a burst of freshness and color.
Serve the traybake directly from the pan for a rustic presentation, or transfer to plates with an extra drizzle of sauce over each serving.
Serving Suggestions
This Creamy Salmon, Leek & Potato Traybake is a complete meal on its own, but you can complement it with these sides for a more elaborate feast:
- Green Salad: A simple green salad with a light vinaigrette balances the richness of the dish.
- Roasted Asparagus or Broccoli: These roasted veggies add a nice contrast to the creamy sauce.
- Crusty Bread: Perfect for soaking up every bit of that delicious sauce.
Tips and Tricks
- Customize the Veggies: Swap out the potatoes or leeks for other root vegetables like carrots, parsnips, or sweet potatoes. Brussels sprouts or asparagus also work well with the creamy sauce.
- Make it Dairy-Free: Use coconut milk or a dairy-free cream alternative in place of the heavy cream, and skip the Parmesan or substitute with a dairy-free cheese.
- Cook the Salmon to Perfection: To avoid overcooking the salmon, check it at the 12-minute mark. It should flake easily with a fork but still be moist inside.
- Add More Herbs: If you enjoy the flavor of fresh herbs, try adding dill or tarragon to the creamy sauce for an extra herby note.
Final Thoughts
This Creamy Salmon, Leek & Potato Traybake is the epitome of comfort food done right—rich, flavorful, and full of wholesome ingredients. The creamy sauce perfectly complements the delicate, flaky salmon and the roasted, slightly caramelized vegetables. It’s an easy and delicious way to bring restaurant-quality flavor into your home kitchen without the hassle of multiple dishes.
Whether you’re cooking for yourself, your family, or guests, this traybake is bound to become a favorite recipe in your rotation. Enjoy!