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French-style salmon and potatoes recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up this delicious creamy salmon dish in just 25 minutes for a hassle-free and flavorful midweek meal!
Ingredients:
  • 800g baby coliban (chat) mins potatoes, quartered
  • 50g unsalted butter
  • 4 (about 120g each) skinless salmon fillets
  • 1 leek, trimmed, thinly sliced
  • 125ml (1/2 cup) dry white wine
  • 23.40 gm Dijon mustard
  • 250ml (1 cup) Chicken Style Liquid Stock
  • 125ml (1/2 cup) pouring cream
  • 750.00 ml baby spinach
  • 1 lemon, thinly sliced
Instructions:
  • In a large microwave-safe bowl, arrange the potato and pour 250ml (1 cup) of water over it. Seal tightly with plastic wrap and microwave on High for 6 minutes, or until the potato is just tender.
  • Preheat the oven to 230C/250C fan forced. In a large ovenproof frying pan over high heat, melt the butter. Sear the salmon for 1-2 minutes each side until golden, then transfer to a plate. Cook the leek in the pan for 3-4 minutes until softened. Stir in wine, mustard, and chicken stock. Add the potato, cover, and cook for 5 minutes. Mix in cream and spinach, then remove from heat.
  • Lay the zesty lemon slices and fresh salmon fillets over the tender potatoes. Season to perfection. Bake until the salmon is tender and cooked through, about 6-8 minutes.

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