This cosy salmon pot pie is packed full of delicious, healthy ingredients. In addition to the salmon, the filling contains sweet potato, leek and spinach and a super easy to make, low fat white sauce. The crispy top consists of light and delicious puff pastry. This is healthy comfort food at its finest!
This delicious salmon pot pie with spinach and leek is the perfect dish to enjoy on a cold day. It’s warming, filling and full of veg so you won’t have to make any sides or salad.
Can I use salmon leftovers in salmon pot pie
Yes, you can! This easy fish pie is an ideal recipe for using up salmon leftovers. It will save you time and you’ll have another meal out of your leftovers. But it’s also very easy to prepare salmon from raw. Simply season, drizzle with lemon juice and bake in a preheated oven for 15 minutes (see Instructions for details). And while the salmon is in the oven you can prepare the sweet potato.
Preparing the sweet potato for salmon pie
This is another easy step in this sweet potato pot pie recipe. Peel and cube the sweet potato, then pour 2 cm of water into a saucepan, add a bit of salt and toss in the potato cubes. Cover, bring to boil, then simmer for about 15 minutes until the sweet potato is tender. After 15 minutes there’ll be no water left to drain so no nutrients will be lost, though take care not to burn the potatoes. If the water disappears before the potatoes are fully cooked add a drop more.
How to prepare the puff pastry
I am using shop bought ready to roll puff pastry (for convenience). Remember to get the pastry up to room temperature so take it out of the fridge 30 minutes before making the recipe. When you are ready to use it gently roll it out and cut out a desired shape.
You can either trim it to fit your casserole dish or cut out squares and make a little pattern as I have done. If you are using one piece place it on top of your pie gently pressing in around the edges to remove any air pockets. Brush your pastry with lightly beaten egg and bake for around 30 minutes.
If the pastry starts to brown too quickly cover the pie loosely with a sheet of tin foil for the final 10 minutes or so.
How to make the sauce
The basis for the easy, creamy sauce in this salmon vegetable casserole is my 3-ingredient simple white sauce recipe I shared a while back. I tweaked the proportions, added a bit of tangy, nutritious fromage frais/fromage blanc (naturally low in fat!) and my new sauce was born! This sauce takes 5 minutes to make! Just combine it with the leek and spinach mixture and pour the whole thing over the casserole.
Putting salmon fish pie with spinach together
Once you’ve cooked the potatoes, baked the salmon, prepared the sauce and the leek and spinach mixture you are ready to put this salmon pot pie together.
Place the sweet potato in your casserole dish, spread over the salmon flakes and pour the creamy vegetable mixture over the top. Cover with the pastry, brush with the beaten egg and bake!
Another salmon recipe where I’ve used my basic white sauce is leftover salmon and potato bake.
More healthy fish pie recipes
Check out also this collection of 13 healthy, easy one pot chicken recipes!
Salmon Pot Pie with Leek, Spinach & Sweet Potato (Puff Pastry)
- 450 g salmon fillet
- 1 sheet ready to roll puff pastry, approx. 300 g, at room temperature
- 500 g sweet potato, approx. 1 large sw. potato peeled, cubed
- 1 small/medium leek, finely chopped
- 2 cups finely chopped fresh spinach
- 2 tbsp olive or vegetable oil
- 1 small egg, lightly beaten
For the sauce
- 2.5 tbsp butter
- 2 tbsp corn flour
- 2/3 cup semi-skimmed/low fat milk
- 4 tbsp fromage frais/fromage blanc or thick yogurt/sour cream *see Notes below
- Fine sea salt and white pepper to taste
- Bake the salmon, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with non-stick paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside.
- Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 15 minutes. There should be no water left in the pot after 15 minutes (if the potatoes are still not fully cooked and there is no water left add a little more).
- Fry the leek in 2 tablespoons of oil for 6-7 minutes until soft over a low heat stirring often. Add the spinach and continue cooking for another minute stirring all the time, until the spinach has reduced in size. Season and set aside.
- To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add the milk, turn up the heat and whisk until the sauce thickens and starts bubbling up. Stir in the fromage frais, season to taste and remove from the heat. Combine with the leek and spinach mixture.
- Preheat the oven to 425 F/ 220 C/ gas mark 7.
- To assemble the pie place the sweet potato in a medium sized casserole dish. Top with salmon flakes. Add the spinach-leek sauce, tucking in between the potato and fish. Cover with puff pastry (one piece) gently pressing in around the edges to remove any air bubbles. Alternatively cut your pastry sheet into squares and make a pattern (as I have done). Brush the pastry with the beaten egg. Bake for 30 minutes. If the pastry starts to brown too quickly cover the pie loosely with a sheet of tin foil for the final 10 minutes. Remove from the oven, set aside for 5 minutes and serve.
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