Description

Welcome to our delightful Saumon, Poireaux et Pommes de Terre au Four recipe! This oven-baked salmon dish with leeks and potatoes is a wonderful option for a hearty meal that combines rich flavors with healthy ingredients. If you’re a fan of easy, wholesome recipes, you’re in the right place. Get ready to impress your family or friends with this comforting and delicious French-inspired dish.

Ingredients

Scale

800 g new potatoes (Grenaille), washed and quartered
3 leeks, white part only, cut into 3 cm chunks
250 ml cream (15% or 20%)
2 tablespoons mustard (whole grain Dijon)
50 g grated Emmental cheese
1 teaspoon dried thyme
2 garlic cloves, minced
500 g fresh salmon, skin removed and cut into fillets
1 tablespoon capers
25 g butter, divided into small pieces
Fresh dill, for garnish

Instructions

Step 1: Prepare the Ingredients

Preheat the oven to 200°C (392°F).
Bring a large pot of salted water to a boil. Add the potatoes and leeks. Blanch them for about 10 minutes, then drain and set aside.

Step 2: Make the Cream Sauce

In a mixing bowl, whisk together the cream, mustard, grated Emmental, minced garlic, and thyme. This creamy mustard sauce will bring all the ingredients together with a rich flavor.

Step 3: Assemble the Dish

Grease a large baking dish with a small portion of butter. Place the potatoes and leeks evenly in the dish. Pour the mustard cream sauce over the vegetables, ensuring everything is well-coated.

Step 4: Add the Salmon and Bake

Place the salmon fillets on top of the vegetables and sauce. Scatter the capers and dot the remaining butter over the top.
Bake in the preheated oven for 15 minutes with fan-forced heat, then switch to grill mode for an additional 5 minutes to get a nice golden crust.

Step 5: Garnish and Serve

Once out of the oven, garnish the dish with fresh dill sprigs for a vibrant and fresh finish. Serve hot and enjoy!

Notes

Use fresh salmon for the best flavor and texture.
If you can’t find new potatoes, you can substitute them with any firm variety, like Yukon Gold.
For a richer flavor, substitute the Emmental with Gruyère or cheddar.
Ensure you don’t overcook the salmon; it should remain tender and juicy.