Name: Creamy Salmon and Potato Bake (Healthy)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 1.1 pounds salmon (ready-to-eat); 2.2 pounds small potatoes (see *Notes); ⅔ cup petits pois or garden peas (frozen); 1 bay leaf; 1¼ cups milk; 2⅙ tablespoons butter; 3 tablespoons flour; 2 tablespoons fromage frais/fromage blanc (or sour cream); 1 teaspoon dijon mustard; 1 tablespoon dill (finely chopped, optional); sea salt and pepper to taste

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This salmon and potato bake is a simple one-pot dish that's creamy, comforting and made using a moderate amount of fat. Easy to make using either salmon leftovers or canned salmon it comes together in as little as 30 minutes!

Salmon and potato bake ingredients and substitutions

Salmon and potato bake ingredients in individual dishes. — Salmon and potato bake ingredients.

Salmon: use either leftover cooked salmon or canned salmon.
Potatoes: I used small salad potatoes (see also salmon potato salad) as they keep their shape in cooking. However, baby potatoes will also work well.
Petits pois: or garden peas. No need to defrost them before making the recipe.
Butter.
Flour.
Milk.
Fromage frais: this ingredient is low in fat, but you can use sour cream instead.
Mustard.
Dill: perfect with salmon, but you can omit it if preferred and serve this dish with fresh parsley instead. Alternatively add a teaspoon of dried tarragon into the sauce.
Salt, pepper and (optionally) a bay leaf (you can add to the potatoes as they boil for more flavour).

How to make a white sauce for salmon potato bake

A while ago I shared easy tips on how to make a 3-ingredient simple white sauce. This low fat sauce can be used as a base for stews, casseroles, mac and cheese etc. I have used it in spinach macaroni cheese, fish pie with cauliflower topping as well as in another salmon recipe - salmon pot pie with leek, spinach and sweet potato.

The sauce takes about 5 minutes to cook. Here is how to do it:

1.Melt the butter in a saucepan over a low heat, add the flour and quickly whisk until the mixture thickens.

Roux sauce with green whisk in small saucepan.

2. Add some of the milk, increase the heat and whisk until the sauce thickens. Add the rest of the milk, fromage frais and mustard and continue whisking until the sauce is smooth, glossy and starts bubbling up. Remove from the heat and season to taste.

TIP: Remember to use a whisk, not a spoon, to ensure the mixture does not become lumpy.

White sauce in black saucepan with whisk and dill on wooden cutting board.

Assembling the recipe: step-by-step

1. Preheat the oven to 400F/200 C/fan 200/gas mark 6. Place the cooked potatoes in your casserole dish.

Steaming peeled potatoes in oval, white casserole dish.

2. Create a layer of shredded salmon.

Shredded cooked salmon on top of potatoes in oval, white casserole dish.

3. Scatter the frozen peas over the top.

Frozen peas and shredded cooked salmon on top of potatoes in oval, white casserole dish.

4. Pour the sauce over the casserole, poking with a fork to enusre the sauce gets inside the casserole too.

TIP: You can either add the dill (if using) into the sauce or scatter it over the finished dish.

Creamy peas, salmon and potatoes in oval, white casserole dish with fork.

5. Bake the casserole in the upper part of the oven for 15 minutes. Remove from the oven and serve immediately.

Creamy salmon, potato and peas bake in white, oval casserole dish with spoon.

Serving suggestions

This salmon and potato bake is delicious served with a zesty salad, such as sauerkraut salad, pickled red cabbage slaw or cold beet salad. A refreshing Polish cucumber salad would also work well. Alternatively serve with steamed broccoli or cauliflower.

Optional ingredients you can use

Smoked salmon: add a small amount to intensify the flavour.
Cooked broccoli: add florets, cooked al dente.
Spinach: you can either add a handful of chopped baby spinach or frozen spinach (thoroughly drained).

Top tips

I recommend using salad potatoes as they hold their shape well in cooking (ex. Charlotte, baby potatoes or Red Bliss).
Use either ready-to-eat salmon leftovers or canned salmon.
If you have prepared the creamy sauce in advance reheat it and add a drop of water/milk before pouring over the casserole (this recipe can also be made using sour cream sauce).
I used petits pois as they are sweeter than ordinary garden peas but you can use either. The peas will thaw and warm up rather than cook in the oven. This means that they will stay firm and delicious even after 15 minutes in the oven.
Best served immediately. Leftover salmon and potato casserole can be refrigerated for up to 3 days. Reheat in the microwave.
Freeze for up to 3 months.

Prepare ahead

To save time you can prepare elements of this potato salmon casserole ahead. For example, you can boil the potatoes and make the white sauce in advance. Once cooled completely cover and refrigerate them overnight.

TIP: For best results reheat these foods (in the microwave) before assembling the casserole (to ensure the finished dish is piping hot throughout).

See also these other easy, delicious meal ideas including more fish recipes!

Recipe

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Comments

5 from 4 votes

Creamy Salmon and Potato Bake (Healthy)