Creamy salmon with leek and potatoes in the oven

• young potatoes↗250g g

  cut into thick slices

• olive oil↗2 tbsp tbsp
• leek↗1

  halved, washed and sliced

• garlic clove↗1

  minced

• rich cream70ml ml
• capers↗1 tbsp tbsp

  plus extra for serving

• onion shreds1 tbsp tbsp

  plus extra for serving

• skinless salmon fillet↗2
• mixed salad with arugula

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Bring a medium saucepan of water to a boil. Add the potatoes and cook for 8 minutes. Drain and leave the potatoes in the colander for a few minutes to steam. Toss the potatoes with half the oil and generous seasoning in a tray. Roast in the oven for 20 minutes, stirring halfway through.

2. 2

   Meanwhile, heat the remaining oil over medium heat in a skillet. Add the leek and sauté for 5 minutes, or until it begins to soften. Add the garlic and stir for 1 minute, then pour in the cream, capers and 75 ml hot water, bringing to a boil. Add the onion shreds and stir.

3. 3

   Preheat the grill to high heat. Pour the creamy leek mixture over the potatoes, then place the salmon fillet on top. Grill for 7–8 minutes, or until the fish is cooked through. Serve, sprinkled with extra onion shreds and capers, with salad on the side if desired.