Feeling down, hungry, and simply don’t feel like spending ages in the kitchen? Then we have the solution for you: Our leek and salmon casserole is ready in under an hour! Despite its speediness, this meal is by no means lacking in flavor: Succulent salmon, mild and sweet leeks, and an incredibly creamy sauce will get your tastebuds tingling. All that and a golden-cheese crust too! As it turns out, it can only take a few minutes to turn your day around!

Leek & Salmon Casserole: Easy to Make, Easier to Devour

Salmon is one of the most beloved fish in the culinary world—and for good reason. It provides high-quality protein, omega-3 fatty acids, and vitamin D—all of which fuel your body with energy and support healthy cholesterol levels. Oh, and of course, it helps that this bright pink beauty is down-right delicious too. However, make sure to buy fish from sustainable fishing or certified farming to ensure it is free from harmful contaminants, such as mercury or antibiotics.

Besides salmon, there’s another star in this show, albeit a much more modest one: the humble leek. While you may only know leeks from Grandma’s cooking, we urge you to help bring it into the contemporary today! Think of them as a milder, sweeter cousin to the onion that nonetheless are able to keep in perfect step with the bold salmon in this dish. Besides the two main actors, cream, garlic, nutmeg, and thyme also play their parts. We suggest adding some organic lemon zest to the dish, to add a certain twist of freshness and to break through the cream.

To make our leek and salmon casserole, start by washing the leeks very thoroughly, preferably under running water. This step is very important, as leek stalks are often very sandy, and a lot of dirt collects between their many layers. After a proper good wash, sauté them briefly in butter. Mix the slices in a greased baking dish with diced salmon, then top with cream sauce and your various seasonings. In the blink of an eye, your casserole is ready to be popped into the oven!

Over the next 30 minutes, your kitchen will be filled with a wonderful aroma, and you’ll be hard-pressed to wait until you can finally dig in. While our leek and salmon casserole tastes great on its own, its sauce is also perfect for dipping with a fresh baguette—or even your favorite crackers. No matter the vibe of the day, our casserole is a gorgeous and open invitation to slooooow it all down and enjoy.

Ready to add more casserole to your life? We’ve got you covered! Our mashed potato and meatball casserole with cheese, tartiflette casserole with bacon and stuffed potatoes and cowboy casserole will surely scratch that itch.

LEEK & SALMON CASSEROLE

Prep time: 15 min
Cooking time: 30 min
Total time: 45 min
Servings: 4

INGREDIENTS

2 leeks, cut into rings
1 tbsp butter, plus more for greasing the dish
Salt and pepper, to taste
1 pound salmon fillets
1 cup heavy cream
2 garlic cloves, pressed
Zest of ½ an organic lemon
A few sprigs of thyme
1 pinch of nutmeg
½ cup grated cheese of your coice
Fresh dill, to taste

INSTRUCTIONS

Preheat the oven to 350°F.
Thoroughly wash the leeks under running water, then slice them into rings. Cut the salmon fillets into bite-sized cubes.
In a pan, heat the butter and sauté the leeks until soft. Season with salt and pepper.
Grease a baking dish, then add the leeks and the salmon. Pour the cream over top, press the garlic cloves into the dish. Grate half of the lemon, then add the zest and thyme leaves. Season everything with a generous pinch of nutmeg, salt, and pepper, and mix well. Sprinkle cheese over top.
Bake the casserole for 25-30 minutes.
Finally, serve with some fresh, chopped dill – Enjoy!