Salmon and Spinach Crispy Bake

A warming one-pot-wonder.

Skill Level:






  • 600g potatoes, peeled
  • Baby spinach leaves
  • 400g skinned salmon fillets, cut into large chunks
  • A bunch of chives, finely chopped
  • A handful of dill, chopped
  • Salt and ground black pepper
  • Low-cal spray oil
  • Steamed broccoli or green beans to serve
  • 4 tbsp cornflour
  • 600ml skimmed milk
  • 4 tbsp fat-free fromage frais
  • A pinch of ground nutmeg
  • Grated zest of 1 lemon
  • Salt and ground black pepper


Preheat the oven to 200°C, gas mark 6. Cook the potatoes in a pan of boiling salted water for about 10 mins until just tender but still firm. Drain and cool, then cut lengthwise into thin slices.

Put the spinach in a bowl and pour some boiling water over it. Tip into a colander and drain well, pressing out the excess water with a saucer. Arrange the spinach and salmon in a large ovenproof baking dish. Sprinkle with the herbs.

Make the white sauce:

Blend the cornflour and a little milk to a smooth paste. Heat the remaining milk in a pan and as soon as it starts to boil, reduce the heat and stir in the cornflour mixture. Cook gently, stirring, until the sauce is thick and smooth and coats the back of the spoon. Remove from the heat and stir in the fromage frais, nutmeg and lemon zest. Season to taste.

Pour the sauce over the salmon and spinach. Cover with overlapping slices of potato right up to the edges of the dish. Spray lightly with oil. Bake in the preheated oven for about 30 mins until the salmon is cooked through, the sauce is bubbling and the potatoes are golden brown and crisp. Serve with broccoli or green beans.

If you enjoyed this recipe, try our chicken cacciatore.