One Pan Creamy Leeks, Salmon, & Spinach

Creamy salmon recipe with leeks and spinach


  • 2tbsp olive oil
  • 4 salmon fillets
  • 2 large leeks, sliced into 1cm rounds
  • 2 banana shallots, sliced
  • 1tbsp wholegrain mustard
  • 1tbsp dijon mustard
  • 200ml double cream
  • 100ml veg stock
  • 2tbsp dried tarragon
  • 200g babyleaf spinach
  • 1 x 500g can peeled new potatoes in water, drained and halved
  • 1 x 30g bunch flat leaf parsley, finely chopped
  • ½ lemon, zest and juice
British Leeks

Ready in 35 minutes, and made in one pan, this super-easy creamy salmon recipe from British Leeks will be on the table in no time!

Serves: 4
Preparation time: 5min
Cooking time: 30min

How to make Creamy Salmon recipe:

  1. Place a large pan on a medium heat and add the olive oil. Season the salmon fillets well, then place skin-side down in the pan and fry for approximately 7min, turning halfway through. Once cooked, remove from the pan and cover in foil to keep warm.
  2. Keeping the pan on a medium heat, add the sliced leeks and shallots and cook for 10min until soft.
  3. Stir in the mustards, then add the double cream, veg stock, dried tarragon and bring up to a simmer. Add the spinach and stir in until wilted, followed by the new potatoes, chopped parsley, and lemon zest and juice.
  4. Check the sauce for seasoning, then place the salmon fillets back into the pan, cover and simmer for a further 5min until the salmon is piping hot. Serve immediately.

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