Quick Summary – Easy Creamy Salmon, Leek and Potato Traybake Recipe
This easy creamy salmon, leek and potato traybake is a one-pan dinner that’s both comforting and fuss-free. Start by preheating your oven to 200°C (390°F). Slice baby potatoes into halves, toss them with olive oil, salt, and pepper, and spread them on a baking tray. Roast for about 15 minutes until they start to crisp.
While the potatoes are cooking, prepare the leeks by washing and slicing them into thin rounds. In a small bowl, whisk together cream, garlic, Dijon mustard, lemon juice, and a pinch of seasoning to create the creamy sauce.
Once the potatoes are partially cooked, add the leeks to the tray, drizzle with a little more olive oil, and return to the oven for 5–7 minutes to soften. Then, place the salmon fillets on top, pour the cream sauce evenly over everything, and bake for another 12–15 minutes until the salmon is cooked through and flakes easily.
Garnish with fresh herbs like dill or parsley and serve straight from the tray for a rustic presentation. Pair with a crisp salad, steamed greens, or crusty bread to soak up the creamy sauce.
This recipe takes under 40 minutes from start to finish, making it perfect for weeknight dinners, date nights, or entertaining friends. It’s flavorful, balanced, and minimal cleanup is required — just one tray to wash!
Ingredients List Of Creamy salmon, leek & potato traybake
To make this creamy salmon, leek and potato traybake, you’ll only need a handful of fresh ingredients. Each one brings flavor, comfort, and that irresistible homemade touch. Here’s what to gather:
For the Traybake:
- 4 salmon fillets (skin-on or skinless, about 150g / 5 oz each) – fresh or thawed frozen
- 600g (1.3 lbs) baby potatoes – halved (Yukon Gold, Charlotte, or any waxy potatoes work well)
- 2 large leeks – washed thoroughly, trimmed, and sliced into thin rounds
- 2 tbsp olive oil – for coating potatoes and leeks
- Salt & black pepper – to taste
For the Creamy Sauce:
- 250ml (1 cup) double cream / heavy cream – for that rich, silky texture
- 2 garlic cloves – minced or finely grated
- 1 tbsp Dijon mustard – adds tanginess and depth
- 1 tbsp lemon juice – for brightness and balance
- 1 tsp lemon zest – optional, but enhances flavor
- ½ tsp paprika or chili flakes – optional, for a hint of warmth
- Fresh herbs (dill, parsley, or chives) – chopped, for garnish
Optional Add-Ins:
- 50g (½ cup) grated Parmesan or Gruyère cheese – for a cheesy twist
- Extra vegetables like cherry tomatoes, baby spinach, or asparagus – for color and nutrition
Step-by-Step Instructions To Make Creamy salmon
Making this easy creamy salmon, leek and potato traybake couldn’t be simpler. Follow these steps for a perfectly cooked, comforting one-pan dinner every time:
Step 1: Preheat the Oven
Start by preheating your oven to 200°C (180°C fan) / 400°F. A properly heated oven ensures the potatoes roast evenly and turn beautifully golden.
Step 2: Prep the Potatoes
Slice your baby potatoes into halves or quarters, depending on their size. Toss them in olive oil, a pinch of salt, and freshly ground black pepper. Spread them evenly over a large baking tray lined with parchment paper. Roast for about 20 minutes, flipping halfway through, until they start to soften. This step ensures they cook through before adding the salmon.
Step 3: Add the Leeks
While the potatoes are roasting, clean and slice your leeks into thin rounds. After 20 minutes, scatter the leeks over the potatoes, drizzle with a little extra olive oil, and return to the oven for another 10 minutes. The leeks will soften and turn sweet, adding depth to this creamy traybake.
Step 4: Prepare the Creamy Sauce
In a small bowl, whisk together cream, minced garlic, capers, a squeeze of lemon juice, and a sprinkle of fresh herbs. This sauce will coat the salmon and vegetables, creating that signature creamy finish.
Step 5: Add Salmon & Sauce
Remove the tray from the oven and gently place the salmon fillets on top of the leeks and potatoes. Pour the creamy sauce evenly over everything. For a dairy-free version, use oat cream or coconut cream here — it still turns out rich and delicious.
Step 6: Final Bake
Return the tray to the oven and bake for 12–15 minutes until the salmon is just cooked through and flakes easily with a fork. If you like a golden top, switch to the grill (broiler) for the last 2 minutes until the sauce bubbles and thickens slightly.
Step 7: Garnish & Serve
Remove from the oven, sprinkle with extra chives or dill, and serve immediately. Pair with a crisp salad, garlic bread, or steamed asparagus for a complete, balanced meal.
This method guarantees a perfect one-pan salmon traybake — creamy, comforting, and ready in under 40 minutes.
Why This Recipe Works
This creamy salmon, leek and potato traybake is the ultimate solution for anyone craving comfort food without the fuss. It’s a complete one-pan dinner — meaning less prep, less washing up, and more time to enjoy your evening.
The combination of crispy baby potatoes, tender leeks, and perfectly baked salmon creates a satisfying balance of flavors and textures, while the creamy sauce ties everything together beautifully.
What makes this recipe even better is its flexibility. You can easily turn it into a low-carb traybake by swapping the potatoes for cauliflower or zucchini, or make it dairy-free using oat cream or coconut cream without sacrificing richness. It’s quick enough for busy weeknights, yet elegant enough to serve for a romantic dinner or when hosting friends.
Because everything cooks on the same tray, the flavors mingle as they roast, infusing the salmon and leeks with incredible depth. And with a total cook time of under 40 minutes, this easy creamy salmon leek and potato recipe is ideal for those who want a hearty, wholesome meal with minimal effort.
Once you try it, this dish is sure to become a regular in your weeknight dinner rotation.
Time-Saving Tips & Hacks
One of the best things about this easy creamy salmon, leek and potato traybake is how quickly it comes together — and with a few clever tricks, you can make it even faster!
Par-Cook Potatoes:
To speed up roasting, microwave your halved baby potatoes for 4–5 minutes before tossing them in olive oil. This ensures they’re perfectly soft inside while still getting crispy edges in the oven.
Prep Ahead:
Slice the leeks and store them in an airtight container in the fridge up to a day in advance. You can even whisk together the creamy sauce and keep it chilled until you’re ready to bake.
Line Your Tray:
Use parchment paper for easy cleanup and to prevent the salmon from sticking.
Go for Frozen Salmon:
If you’re short on fresh fillets, thaw frozen salmon overnight in the fridge — it works just as well for this one-pan salmon traybake.
These tips will help you get dinner on the table in less time, making this recipe ideal for busy weeknights, family dinners, or even a quick date-night meal with minimal effort and cleanup.
Nutritional Info & Dietary Notes
This creamy salmon, leek and potato traybake isn’t just delicious — it’s nourishing too. Each serving is packed with high-quality protein from the salmon, which is rich in omega-3 fatty acids that support heart and brain health. The baby potatoes provide a good source of energy and fiber, while the leeks add vitamins, antioxidants, and a subtle sweetness that makes this dish so comforting.
On average, a serving of this traybake comes in around 500–550 calories, depending on the cream you use. You’ll get approximately 35–40g of protein, 20–25g of healthy fats, and 40–45g of carbs, making it a well-balanced, satisfying meal.
For a lighter or low-carb version, swap the potatoes for cauliflower or zucchini. If you’re following a dairy-free diet, replace the cream with oat cream or coconut cream — the dish stays wonderfully creamy and flavorful.
This recipe is naturally gluten-free and can easily be adjusted for different dietary needs, making it a perfect choice for family meals, weeknight dinners, or when you need a quick yet wholesome option that everyone can enjoy.
Serving Suggestions
Once your creamy salmon, leek and potato traybake is bubbling and golden, it’s time to turn it into a meal that feels special. Serve the traybake straight from the oven for a rustic, family-style presentation — it looks beautiful right on the table and makes cleanup even easier.
For a balanced dinner, pair this one-pan dish with a simple green salad or steamed vegetables like asparagus, broccoli, or green beans. The fresh greens add a nice contrast to the creamy sauce and roasted potatoes. If you’re making it for a romantic dinner or special occasion, garnish with fresh dill, lemon wedges, or a sprinkle of parmesan for an elegant touch.
For heartier appetites, add warm garlic bread, crusty baguette slices, or even a side of roasted carrots. A crisp white wine like Sauvignon Blanc or Chardonnay also pairs wonderfully with the creamy, savory flavors.
Leftovers make a great next-day lunch — simply flake the salmon and mix it with any remaining sauce to create a creamy pasta or serve over rice for a new twist.
With these serving ideas, your easy salmon traybake dinner will feel just as impressive as a restaurant-quality meal.
Recipe Variations
One of the best things about this creamy salmon, leek and potato traybake is how easily you can adapt it to suit your taste, diet, or whatever ingredients you have on hand. Here are a few simple ways to switch things up:
Low-Carb Version: Replace the baby potatoes with cauliflower florets, zucchini slices, or even celeriac for a lighter, keto-friendly traybake that still tastes indulgent.
Dairy-Free Option: Use oat cream, coconut cream, or almond cream instead of dairy cream. The sauce will still be silky and delicious, making this an excellent choice for those avoiding dairy.
Cheesy Twist: Stir in a handful of grated parmesan, cheddar, or gruyère into the cream sauce before baking for an extra-rich, comforting flavor.
Herb Variations: Swap chives for fresh dill, parsley, or tarragon to give the dish a new flavor profile.
Vegetable Add-Ins: Add asparagus, cherry tomatoes, or baby spinach in the last 10 minutes of baking for extra color and nutrition.
With these easy variations, you can turn this one-pan salmon traybake into a dish that feels new every time — perfect for keeping weeknight dinners exciting.
Storage & Reheating Tips
One of the great things about this creamy salmon, leek and potato traybake is that it keeps well, making it perfect for meal prep or next-day lunches. If you have leftovers, allow the traybake to cool completely, then transfer it to an airtight container. Store in the fridge for up to 2 days.
When reheating, gently warm the potatoes and salmon in the oven at 160°C / 320°F for about 10–12 minutes. This slow reheat keeps the salmon moist and prevents it from drying out. If the sauce looks too thick after chilling, stir in a splash of cream or milk before reheating to bring it back to its creamy texture.
You can also reheat single portions in the microwave for a quick lunch, but cover the dish and heat gently in short intervals to avoid overcooking the salmon.
Freezing is possible, but for best results, freeze portions without the cream sauce and add fresh cream when reheating. This prevents the sauce from splitting.
With these tips, you can enjoy this one-pan salmon traybake fresh from the oven or as a delicious leftover meal with minimal effort.
Common Mistakes to Avoid
Even though this creamy salmon, leek and potato traybake is simple to make, there are a few common mistakes that can affect the final result. Avoid these for perfect results every time:
- Overcooking the Salmon: Salmon cooks quickly, so leaving it in the oven too long can make it dry. Add the salmon to the tray only after the potatoes have roasted halfway so everything finishes cooking at the same time.
- Skipping the Seasoning: Potatoes and leeks need enough salt and pepper to bring out their flavor. Season in layers — before roasting and again before serving.
- Using Too Much Cream: While creamy sauce is delicious, too much can make the traybake heavy or watery. Stick to the recommended amount for the perfect balance.
- Crowding the Tray: Spread potatoes and leeks in a single layer so they roast and crisp up instead of steaming.
- Forgetting Fresh Herbs: Fresh dill, parsley, or chives add brightness that cuts through the richness — don’t skip them!
By keeping these tips in mind, your one-pan salmon traybake will come out creamy, flavorful, and perfectly cooked every time.
Final Thought
This creamy salmon, leek and potato traybake is proof that delicious, comforting food doesn’t have to be complicated. With simple ingredients, one tray, and under 40 minutes, you get a hearty, balanced dinner that’s perfect for busy weeknights or cozy weekends.
Now it’s your turn — grab your salmon, slice those leeks, and try this recipe tonight! Don’t forget to share your version with friends or on social media and tag us so we can see your creations. Your next favorite one-pan salmon dinner is just one bake away.
FAQs – Easy Creamy Salmon, Leek and Potato Traybake Recipe
- Can I make this creamy salmon, leek and potato traybake ahead of time?
Yes! You can prep the leeks, par-cook the potatoes, and whisk the cream sauce up to 24 hours in advance. When you’re ready, simply assemble everything on the tray and bake. This makes it a perfect meal prep option for busy weeknights.
- Can I use frozen salmon fillets for this recipe?
Absolutely. Just thaw frozen salmon fillets in the fridge overnight or use your microwave’s defrost setting. Pat them dry before adding to the traybake to prevent excess moisture in the sauce.
- How do I make this traybake dairy-free?
Swap heavy cream for coconut cream, oat cream, or almond cream. The result is still silky and flavorful while keeping the recipe dairy-free.
- What’s the best potato to use for a traybake?
Baby potatoes, Yukon Gold, or Charlotte potatoes work best. They hold their shape, roast beautifully, and develop crispy edges while staying fluffy inside.
- Can I make this recipe low-carb or keto-friendly?
Yes! Replace the potatoes with cauliflower florets, zucchini, or celeriac. This keeps it creamy and delicious while reducing the carbs.
- How long do leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 160°C / 320°F until warmed through.
- Can I freeze salmon, leek and potato traybake?
Yes, but for best results freeze without the cream sauce and add fresh cream when reheating. This prevents the sauce from splitting.
- How do I stop salmon from overcooking?
Add the salmon to the tray halfway through the cooking time so it bakes gently and stays moist. Overcooking is one of the most common mistakes people make.
- What herbs work best with salmon and leeks?
Fresh dill, parsley, chives, or tarragon pair beautifully with the creamy sauce and add freshness to the dish.
- Is this recipe suitable for entertaining?
Definitely! This one-pan salmon traybake looks beautiful served straight from the oven and can easily be doubled to feed a crowd.