One Pan Creamy Leeks, Salmon, & Spinach
Ingredients:
- 2tbsp olive oil
- 4 salmon fillets
- 2 large leeks, sliced into 1cm rounds
- 2 banana shallots, sliced
- 1tbsp wholegrain mustard
- 1tbsp dijon mustard
- 200ml double cream
- 100ml veg stock
- 2tbsp dried tarragon
- 200g babyleaf spinach
- 1 x 500g can peeled new potatoes in water, drained and halved
- 1 x 30g bunch flat leaf parsley, finely chopped
- ½ lemon, zest and juice
Ready in 35 minutes, and made in one pan, this super-easy creamy salmon recipe from British Leeks will be on the table in no time!
Serves: 4
Preparation time: 5min
Cooking time: 30min
How to make creamy salmon recipe:
- Place a large pan on a medium heat and add the olive oil. Season the salmon fillets well, then place skin-side down in the pan and fry for approximately 7min, turning halfway through. Once cooked, remove from the pan and cover in foil to keep warm.
- Keeping the pan on a medium heat, add the sliced leeks and shallots and cook for 10min until soft.
- Stir in the mustards, then add the double cream, veg stock, dried tarragon and bring up to a simmer. Add the spinach and stir in until wilted, followed by the new potatoes, chopped parsley, and lemon zest and juice.
- Check the sauce for seasoning, then place the salmon fillets back into the pan, cover and simmer for a further 5min until the salmon is piping hot. Serve immediately.
