Our members know a thing or two about flavoursome yet easy midweek meals, and this wonderful and tasty dish is no exception! This French-style Salmon and Potatoes recipe ticks all the boxes. It only takes 25 minutes to make, it’s full of flavour, and requires a few simple ingredients that you most likely already have in your pantry or fridge. It’s the best way to enjoy salmon fillets with little fuss.


Here are the ingredients you need:

1. 800 grams of mini potatoes, quartered
2. 50 grams of unsalted butter
3. Four skinless salmon fillets
4. One leek, trimmed, thinly sliced
5. Half a cup of dry white wine
6. A tablespoon of Dijon mustard
7. A cup of chicken stock
8. Half a cup of cream
9. Three cups of baby spinach
10. A lemon, thinly sliced


Start by placing the potatoes in a large microwave-safe bowl. Add a cup of water and make sure to cover the bowl tightly with some plastic wrap. Pop the potatoes into the microwave on High for 6 minutes or until they are just tender.

While the potatoes are cooking, preheat the oven to 230 or 250 degrees Celsius, fan-forced. Then, melt the butter in a large ovenproof frying pan over high heat. Fry the salmon fillets for a minute or two on each side or until they are just golden brown. Transfer the salmon onto a plate. Throw the leek into the pan, and cook whilst stirring for around 3 to 4 minutes or until softened.

Next, pour the wine, mustard, and chicken stock into the pan and stir until all the ingredients are thoroughly combined. Pour the potatoes into the pan, cover it with a lid, and leave to cook for a further 5 minutes. Add the cream and spinach to the pan before gently stirring to combine. Remove the pan from the heat.

Place the lemon slices and salmon fillets on top of the potatoes and season with your desired spices. Pop the pan into the oven and bake for 6 to 8 minutes or until the salmon is cooked through. Serve it with a delicious green salad and enjoy!