This Healthy Creamy Leftover Salmon and Potato Bake is a quick, easy and delicious way to turn you salmon leftovers into a one-pot family meal. Ready in 30 minutes!
This one-pot salmon and potato bake requires very little effort and only a few everyday ingredients, most of which you are likely to have in your fridge or cupboard.
Can I use baked or fried salmon leftovers
You can use either! If your salmon had been baked with other ingredients that’s fine too. The white sauce I used in this recipe is very basic, and apart from the dill, there aren’t any other herbs and spices, so the salmon can come with a bit of flavour.
If you don’t have any salmon leftovers that’s fine too
You can quickly prepare salmon from raw. Simply season, drizzle with lemon and bake your salmon fillet in a preheated oven at 375 F/180 C/gas mark 5 for about 15 minutes. Remove from the oven, shred the salmon and add into the casserole.
Is this salmon and potato bake easy to make
This salmon and potatoes casserole is really easy to assemble. Simply place the potatoes in your oven dish, scatter the salmon and peas over the top, pour over the sauce and bake! You’ll need 10 minutes to boil the potatoes and make the sauce (these can be done simultaneously) and another 15-20 minutes for the casserole to warm through in the oven.
It’s a super quick, healthy and delicious comfort food dish the whole family will enjoy!
How to make a simple 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 my healthy spinach macaroni cheese, my fish pie with cauliflower topping, and several other recipes. I have also used this sauce in another salmon recipe – salmon pot pie with leek, spinach and sweet potato.
The sauce takes under 10 minutes to cook. Simply melt the butter in a saucepan over a low heat, add the flour and quickly whisk until the mixture thickens. Then add some of the milk, increase the heat and whisk until the sauce thickens. Add the rest of the milk and continue whisking until the sauce is smooth, glossy and starts bubbling up.
Remember to use a whisk, not a spoon, to ensure the mixture does not become lumpy.
In this salmon casserole I used a little less milk than in my original white sauce recipe. This is so it wouldn’t become too runny once the petits pois started thawing and releasing water.
That’s the beauty of this basic white sauce! You can always adapt it to suit your recipe!
Can I use garden peas instead of petits pois in potato salmon casserole
Yes, you can! I used petits pois as they are sweeter than ordinary garden peas. So it’s a personal preference.
The peas will thaw and warm up rather than cook in the oven. This means that they will stay firm and delicious even after 20 minutes in the oven. Not mushy and overcooked!
What to do with leftover salmon – more recipe ideas
My other leftover salmon recipes include this Leftover Salmon and Spinach Pasta, which is another speedy, delicious family meal idea. These Leftover Salmon Lettuce Wraps come with zesty, minty guacamole, making a fantastic snack or appetizer. Check out also this salmon and avocado salad with crispy kale and lemon dressing.
Check out also this collection of 13 healthy, easy one pot chicken recipes!
Healthy Creamy Leftover Salmon and Potato bake
- 1.5 cup cooked/baked salmon
- 15 very small potatoes
- 2/3 cup petits pois or peas, frozen
- 1 bay leaf
For the Sauce
- 380 ml milk
- 30 g butter
- 25 g flour
- 1 tbsp dill, finely chopped
- sea salt and white pepper to taste
- Peel the potatoes and boil in salted water with the bay leaf for about 10 minutes. Drain, discard the bay leaf and set aside. The potatoes should be cooked but not falling apart or mushy.
- Whilst the potatoes are boiling preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium sized oven proof skillet or casserole dish.
- To make the white sauce in a saucepan heat up the butter over a low heat until melted. Add the flour and quickly whisk until the mixture thickens and the flour is no longer visible. Then add a bit of milk, increase the heat and whisk until the sauce thickens. Add the rest of the milk and continue whisking until the sauce thickens and starts bubbling up. Remove from the heat, season to taste and add the dill. Stir and set aside.
- Place the potatoes in your oven dish, top with shredded salmon, frozen petits pois/peas and pour over the sauce, poking with a fork to ensuring the sauce gets inside the casserole too.
- Bake for 15-20 minutes until warmed through. Enjoy!
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