Creamy salmon, potato, butterbean traybake
Soft, buttery, butter(..) beans, juicy tomatoes, moist baby new potatoes and delicate salmon all rounded off with a lovely creamy sauce make thus a yummy, yummy, family-friendly dish.
- 500g baby new potatoes
- 1 x 400g can of butter beans, drained
- 200g cherry tomatoes
- 3 tablespoons of olive oil
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 2 cloves of garlic
- 1 leek
- 60g black olives
- 100ml single cream
- 3-4 salmon fillets
How To Make It
Step 1.Heat the oven to 180 degrees. Slice the baby potatoes into two (or three for larger ones) and boil in a pan of salted water for 7-8 minutes then drain.
Step 2.Empty the potatoes into a baking tray and mix in the butter beans and cherry tomatoes. Add two tablespoons of olive oil, a good pinch of salt and a teaspoon each of dried basil and oregano. Mix well then roast for 20 minutes.
Step 3.Meanwhile, top and tail the leek, cut in half lengthways then slice thinly. Cook on the hob in a tablespoon of olive oil and a pinch of salt for 5 minutes. Crush 2 cloves of garlic then add to the leeks along with the sliced olives. Cook for 2 minutes.
Step 4.Pour in 100ml single cream and 100ml hot water. Mix well.
Step 5.Remove the traybake from the oven and pour over the creamy leek mixture. Top with the salmon fillets and roast for another 10 minutes. Serve immediately.
Serve & Enjoy
What’s not to like, omega-3, protein and nutrient rich salmon, fibre rich cannellini beans and loads of vitamin rich tomatoes.