2 tbsp olive oil
1 Leek, halved and sliced into rounds
1/2 Brown Onion, thinly sliced
3 garlic cloves
200 ml thickened cream
Zest of 1 lemon
1 tbsp capers
4 salmon portions, lightly oiled with olive oil
Preheat your oven to 180 degrees celsius.
Take a large deep-sided baking dish, add the olive oil, leek, onion and garlic. Stir it all together so that it’s coated in oil. Season with a generous amount of salt and pepper and put in the oven for 15 minutes.
Five minutes before the timer goes off, pop the cream, lemon zest and capers in a small saucepan and gently bring to a simmer over a medium heat. As soon as it starts to bubble, take it off the heat and set aside.
When the timer goes off, remove the dish from the oven, pour the cream sauce all over the leek and onion mixture. Lay the salmon fillets on top of the vegetables and sauce. Return to the oven for 10-15 minutes, depending on how you like your salmon cooked. If you like your salmon a little pink, check after 10 minutes. Use a small knife to check the colour of the thickest part of the salmon.
Serve immediately with steamed vegetables or a fresh leaf salad.
Is it better to bake salmon covered or uncovered?
What vegetables can be added to salmon tray bake?
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