Salmon Pot Pie with Spinach & Sweet Potato

This cosy salmon pot pie is packed full of delicious, healthy ingredients.  In addition to the salmon, the filling contains sweet potato, 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 sweet potato is a quick and easy to make one-pot family dinner idea.  It’s warming, filling and full of veg so you won’t have to make any sides or salad.

Ingredients

The main ingredients in this salmon pot pie include cooked salmon, fresh spinach and cooked sweet potato.  

The basis for the easy, creamy sauce 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! Fromage frais is my go-to ingredient when it comes to creating healthy, delicious sauces. It is very similar in taste and texture to sour cream and creme fraiche but is much less calorific. 

Another salmon recipe where I’ve used my basic white sauce is leftover salmon and potato bake.

Can I use salmon leftovers 

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).  You can even do this ahead to save time making the actual recipe. While the salmon is in the oven you can prepare the sweet potato.

More leftover salmon recipes include salmon leek pasta bake, quick salmon spinach pasta, salmon avocado salad and salmon lettuce wraps.

Salmon pie with puff pastry

Ready-made puff pastry is easy to use and makes a lovely light and crispy pie topping.  I've used it to make these low fat mini chicken pies with asparagus as well as this festive mushroom turkey wellington.  The results in both recipes were fantastic!  It is important to bring your puff pastry up to room temperature so take it out of the fridge at least 30 minutes before making the recipe.

Step-by-step recipe instructions

1.While you are waiting for the salmon to cook (if preparing from raw) prepare the sweet potato. 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 the boil, then simmer for 10 minutes.  Drain.

2. Arrange in a single layer in your pie dish. Preheat the oven to 400 F/ 200 C/ gas mark 6.

3. By this time your salmon should be ready (if you are preparing it from raw).  Remove it from the oven and scatter over the sweet potato spreading evenly.  Season lightly.

4. To make the white sauce gently melt the butter in a saucepan, add the flour and whisk until smooth.  Add some of the milk, increase the heat and continue whisking until the mixture thickens.  Add the remaining milk and whisk until the mixture starts bubbling up. 

5. Remove from the heat, add the fromage frais, mustard, season to taste and stir thoroughly using a whisk.

6. Stir in the chopped spinach and season well. Ensure the sauce is hot so the spinach can reduce in volume and get thoroughly incorporated into the sauce.

7. Place the spinach mixture over the salmon.

8. Place the pastry sheet on top of your pie gently pressing in around the edges and removing any air pockets.  Trim to fit your dish and make a little cut in the middle to allow excess steam to escape. Brush your pastry with lightly beaten egg and bake for 30-35 minutes until golden brown.

9. Remove from the oven, rest for 5 minutes then serve.

Top tips

• Salmon: Use either salmon leftovers or prepare the salmon from raw. To do this simply season your fillet and drizzle with a little lemon juice and oil (or butter) and bake in a preheated oven for 15 minutes. You can do this ahead to save time making the actual recipe.
• Puff pastry: Remember to bring 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 place over the pie.
• The white sauce: I added naturally low in fat fromage frais/fromage blanc, but you can use sour cream or creme fraiche if you prefer (to keep the calories down use the low fat variety). The sauce should be quite thick to start with but the raw spinach will release lots of water as it cooks, which will get incorporated into the sauce.
• Best served immediately. Leftovers can be refrigerated for up to 2 days.
• Freeze the pie, raw, covered, for up to 3 months.  Bake from frozen.

Serving suggestions

This salmon pie is a complete meal and can be served on its own.  It's also delicious with garden peas, fresh crispy salad or broccoli patties. 

You might also like

• Healthy Fish Pie with Cauliflower Topping
• Salmon and Cabbage Bake
• Herb Crusted Salmon with Lemon Sauce

Check out also this collection of 13 healthy, easy one pot chicken recipes!

Keep in touch!

If you make this healthy salmon pie with spinach and sweet potato I'd love to know how it turned out for you. Did you use any substitutions? Let me know in the comments below, thanks!

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Salmon Pot Pie with Spinach & Sweet Potato (Puff Pastry)

This cosy salmon pot pie is packed full of delicious, healthy ingredients.  In addition to the salmon, the filling contains sweet potato, spinach and a super easy to make, low fat white sauce.  The crispy top consists of light and delicious puff pastry.

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: International

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 6 people

Calories: 470kcal

Author: Monika Dabrowski

Ingredients

• ▢ 350 g salmon cooked leftovers or raw, see Notes
• ▢ 1 sheet ready to roll puff pastry approx. 300 g, at room temperature
• ▢ 500 g sweet potato peeled, cubed
• ▢ 120 g spinach finely chopped
• ▢ 1 small egg lightly beaten
• ▢ Fine sea salt and white pepper to taste

For the sauce

• ▢ 2.5 tbsp butter
• ▢ 2 tbsp corn flour
• ▢ 170 ml semi-skimmed/low fat milk
• ▢ 4 tbsp fromage frais/fromage blanc or thick yogurt/sour cream/creme fraiche *see Notes
• ▢ 1.5 tsp Dijon mustard
• ▢ Fine sea salt and white pepper to taste

Metric - US Customary

Instructions

• If preparing the salmon from raw bake it, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with parchment paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside. Increase the oven temperature to 200 C.
• Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 10 minutes. Drain and place in the bottom of your pie dish. Scatter the salmon over the top.
• To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add some of the milk, turn up the heat and whisk until the sauce thickens, then add the rest of the milk and whisk until the sauce starts bubbling up. Remove from the heat, stir in the fromage frais and mustard and season to taste. Add the raw spinach and stir until well combined and reduced in size. Season to taste and spoon over the salmon.
• Unroll the pastry and place over the pie gently pressing in around the edges to remove any air bubbles. Trim to fit your dish. Brush the pastry lightly with the beaten egg. Bake for 30-35 minutes in the centre of the oven until golden brown. Remove from the oven, set aside for 5 minutes and serve.

Notes

• Salmon: Use either salmon leftovers or prepare the salmon from raw. To do this simply season your fillet and drizzle with a little lemon juice and oil (or butter) and bake in a preheated oven for 15 minutes. You can do this ahead to save time making the actual recipe.
• Puff pastry: 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 place over the pie.
• The white sauce: I added naturally low in fat fromage frais/fromage blanc, but you can use sour cream or creme fraiche if you prefer (to keep the calories down use the low fat variety). The sauce should be quite thick to start with but the raw spinach will release lots of water as it cooks, which will get incorporated into the sauce.
• Best served immediately. Leftovers can be refrigerated for up to 2 days.
• Freeze the pie, raw, covered, for up to 3 months.  Bake from frozen.
• Preparation time includes the time needed to prepare the salmon from raw and boil the sweet potato.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 41g | Protein: 19g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 278mg | Potassium: 784mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13936IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 3mg

*Nutritional information is automatically generated and should be considered as an estimate.

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