The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 large potatoes
- 2 leek
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 garlic bulb (use half)
- ½ tsp ground nutmeg
- 1 tsp fennel seeds
-
140g sweetcorn(sweetcorn, water, salt)
- 1 handful of fresh dill
- 4 salmon fillets (Fish)
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 160g baby spinach
Allergens
Contains:
Mustard, Celery, Fish, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 117Kcal | 665Kcal |
| 488kJ | 2784kJ | |
| Fat | 5.7g | 32g |
| of which saturates | 1.1g | 6.0g |
| Carbohydrates | 9g | 51g |
| of which sugars | 1.4g | 8.1g |
| Protein | 6.9g | 40g |
| Salt | 0.35g | 2.0g |
| Fibre | 1.5g | 8.5g |
Prep in 10
High protein
Low sat fat
One-pot Creamy Salmon & Leek Bake
Dinner doesn’t get easier than this. Starring responsibly-sourced salmon, packed with omega-3s. Simmer with creamy leeks and potatoes, then stir in mustard, vitamin-rich spinach and sweetcorn. Garnish with dill for herby freshness.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Finely chop or crush 3 garlic cloves. Trim and thinly slice the leeks. Cut the potatoes into 2cm pieces.
- Heat a large, ovenproof frying pan on medium-high heat. Add the fennel seeds and toast for 1-2 mins, then add 1 tbsp oil, the garlic, leeks and potatoes. Cook for 4-5 mins, until softening.
- Roughly chop the dill. Add the mustard, half the dill and a pinch of nutmeg to the pan. Crumble in the stock cube and add 400ml hot water. Season lightly with sea salt and black pepper. Bring to a boil then simmer for 15-20 mins, until the potatoes are cooked. Add more water if necessary.
- Drain the sweetcorn and rinse the spinach. Add the cream, spinach and sweetcorn to the pan. Stir and cook for 2 mins, until wilted. Place the salmon on top of the creamy sauce. Season with sea salt and black pepper. Transfer to the oven and bake for 10-12 mins, until the salmon is cooked through.
- Garnish with the remaining dill and serve at the table.
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