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.

Prep: 10mins

Cook: 40mins

Ready in: 50mins

Serving Size: 3-4

Dietary info: Gluten Free Baby-Friendly Batchcooking Family Food Fish Lunch/Dinner Pregnancy Friendly


  • 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

Nutritional Info

What’s not to like, omega-3, protein and nutrient rich salmon, fibre rich cannellini beans and loads of vitamin rich tomatoes.

At Dad's Table

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