Chris' Scottish Salmon with Creamy leeks & Crispy Potatoes | M&S FOOD

Preheat the oven to 400°F (200°C).

In a pot, bring salted water to a boil and add the halved baby potatoes. Cook for about 10-12 minutes until tender, then drain and set aside.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks and sauté for about 5 minutes until softened.

Pour in the heavy cream, add salt and pepper, and let it simmer for 5 minutes until slightly thickened. Stir in the fresh dill and remove from heat.

In another skillet, heat the remaining olive oil and butter over medium-high heat. Add the cooked potatoes and fry until crispy and golden brown, about 5-7 minutes. Season with salt and pepper.

While the potatoes are cooking, season the salmon fillets with salt and pepper. Place them skin-side down on a baking sheet lined with parchment paper.

Bake the salmon in the preheated oven for 12-15 minutes until cooked through and flaky.

To serve, place a portion of the creamy leeks on each plate, top with a salmon fillet, and arrange the crispy potatoes on the side.

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