Cooking without spending too much time in the kitchen is what many prefer and that’s possible with this creamy salmon, leek and potato traybake recipe.

Cosy-up leeks, spuds, and tangy capers around salmon fillets for a simple yet delectable traybake.

This dish is a breeze to prep, taking only five minutes, and cooks in about 35 minutes.

With an impressive five-star average rating on the BBC website, it’s been met with praise from home cooks who are keen to whip it up again.

Lynne enthused: “Really really delicious, one of my favourite meals. Really easy to make with few ingredients.”

Another fan, Shrugg, raved: “I absolutely love this recipe. It’s quick and easy but so delicious! No waste on the plates which tells you everything.”

Elizabethraynor197872653 was also satisfied, sharing: “This was delicious, I made this for my husband and I tonight, will definitely make this again.”

Ingredients

250g of thickly sliced baby potatoes

Two tablespoons of olive oil

One sliced and washed leek

One crushed garlic clove

70ml double cream

One tablespoon capers, plus extra for garnishing

One tablespoon chives, plus extra for garnishing

Two skinless salmon fillets

Rocket salad to round off the dish (optional)

Method 

To start, heat your oven to 200C/180C fan/gas mark 6 and get a pot of water boiling. Toss the potatoes in to cook for eight minutes and once done, let them steam-dry.

Firstly, mix the potatoes with half of the oil and a generous amount of seasoning in a baking tray. Pop them into the oven for 20 minutes, ensuring to flip them halfway through.

In the meantime, warm up the remaining oil in a frying pan over medium heat, toss in the leek and fry for five minutes, or until it starts to soften.

Next, mix in the garlic for a minute, then add the cream, capers and 75ml of hot water, bringing it all to a boil. Stir in the chives.

Then, crank up the grill to high and pour the creamy leek concoction over the potatoes, placing the salmon fillets on top.

Grill for seven to eight minutes, or until just cooked through. Serve garnished with extra chives and capers, and perhaps a side salad if you fancy.