Creamy Salmon and Potato Bake (Healthy)

Salmon and potato bake in white-and-yellow bowl with green cloth.

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

Course Dinner

Cuisine fish

Prep Time 12

Cook Time 18

Total Time 30

Servings servings

Calories 314kcal

Author Monika Dabrowski

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

For the Sauce

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

US Customary - Metric

Instructions

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.
While the potatoes are boiling preheat the oven to 400 F/ 200 C/fan 200/ gas mark 6.
To make the white sauce in a saucepan melt the butter over a low heat. Add the flour and quickly whisk until the mixture thickens and the flour is no longer visible. Add a bit of milk, increase the heat and whisk until the sauce thickens. Pour in the rest of the milk along with the fromage frais and mustard and continue whisking until the sauce thickens and starts bubbling up. Remove from the heat, season to taste and set aside.
TIP: You can either add the dill (if using) into the sauce or scatter it over the finished dish.
Place the potatoes in your oven dish, top with shredded salmon, frozen petits pois/peas and pour over the sauce, poking the surface with a fork to ensure the sauce gets inside the casserole too.
Bake for 15 minutes on the top oven shelf. Serve immediately.

Notes

*I recommend using salad potatoes as whey hold their shape well in cooking (ex. Charlotte, baby potatoes or Red Bliss).
Use ready-to-eat salmon or bake a salmon fillet for about 15 minutes, shred and make the casserole.
If you boil the potatoes and make the sauce ahead reheat these foods (in the microwave) before assembling the casserole (to ensure the finished dish is piping hot throughout). You may need to add a little milk/water to loosen the consistency of the sauce.
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. Leftovers can be refrigerated for up to 3 days. Reheat in the microwave.
Freeze for up to 3 months.

Nutrition