Salmon and potato bake

Salmon and potato bake
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make and 30-40 minutes to cook

A filling, budget-friendly recipe that will feed four generously – what’s not to like about this salmon recipe? We’ve got a lovely little video of it too, if you need the extra push to give it a go.

Or, if you want to try something different, how about this salmon bake made with gnocchi, cream cheese, chilli and lemon?

Nutrition: per serving

Calories
744kcals
Fat
46.9g (21.9g saturated)
Protein
33.4g
Carbohydrates
49.9g (4.3g sugars)
Salt
0.5g
Calories
744kcals
Fat
46.9g (21.9g saturated)
Protein
33.4g
Carbohydrates
49.9g (4.3g sugars)
Salt
0.5g

Ingredients

  • 1kg floury potatoes, cut into 3mm slices
  • 1 tbsp olive oil
  • 1 large red onion, sliced
  • 1 tbsp plain flour
  • A few handfuls of baby spinach
  • Butter, for greasing
  • 3 salmon fillets, sliced
  • 200ml double cream
  • 50g grated Gruyère

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Bring a pan of salted water to the boil, then simmer the potatoes for 2-3 minutes. Drain and set aside.
  2. Heat the olive oil in a frying pan and gently fry the red onion for 5 minutes, then stir in the flour and season well.
  3. Wilt the spinach in a pan over a medium heat, then squeeze out the excess liquid. Butter a 1.2-litre ovenproof dish and layer up the potatoes and onion with the salmon and the spinach, ending with a layer of potato.
  4. Pour the cream over the top. Sprinkle with the Gruyère and bake for 20-30 minutes, until golden and bubbling.

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