Oh my goodness, you have to try this One-Pot Salmon, Leek & Pea Fricassee! It’s my go-to when I want something fancy-tasting but don’t feel like doing a ton of dishes (because let’s be real, who does?). The creamy sauce hugs those tender salmon fillets while the leeks and peas add just the right amount of sweetness and freshness. Best part? Everything cooks together in one pan, no fuss, no mess, just deliciousness.
I first made this when I had friends coming over last minute and needed something impressive fast. The salmon turns out perfectly flaky every time, and that sauce? Absolute magic. It’s rich but not heavy, with the peas popping bright green against the pale cream. Trust me, once you try this combination, you’ll be making it on repeat like I do!
Why You’ll Love This One-Pot Salmon, Leek & Pea Fricassee
This dish is an absolute game-changer for weeknights when you want something special without the hassle. Here’s why it’s a winner:
- One-pot magic: Less cleanup means more time to enjoy your meal (and maybe even relax for once).
- Ready in 30 minutes: From fridge to table faster than takeout, perfect for busy evenings.
- Dreamy creamy sauce: The velvety texture coats every bite of salmon and veggies just right.
- Balanced flavors: Sweet leeks, fresh peas, and rich salmon create a harmony that feels fancy but totally doable.
It’s the kind of dish that makes you feel like a kitchen pro, even on your most tired days.
Ingredients for One-Pot Salmon, Leek & Pea Fricassee
Gathering these simple ingredients is half the battle, and trust me, every one plays a special role in making this dish shine:
- 4 salmon fillets, skinless, about 6 oz each (that pink color will pop against the creamy sauce!)
- 2 leeks, sliced thin (just the white and light green parts, save those dark greens for stock!)
- 1 cup peas, fresh or frozen (no thawing needed, how easy is that?)
- 1 cup heavy cream, the magic that brings everything together
- 1 tbsp butter, for that rich, golden start to cooking the leeks
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, freshly cracked if you’ve got it
See? Nothing fancy, just good, honest ingredients that work beautifully together. Now let’s get cooking!
Equipment Needed
You’ll just need two trusty tools for this recipe:
- A large skillet, big enough to fit all those beautiful salmon fillets in a single layer
- A wooden spoon, for gently stirring that creamy sauce without scratching your pan
That’s it, no fancy gadgets required!
How to Make One-Pot Salmon, Leek & Pea Fricassee
Okay, let’s dive into the good stuff! This recipe comes together so easily, you’ll be amazed at how such simple steps create something so delicious. Follow along and you’ll have a restaurant-quality dinner in no time.
Preparing the Leeks and Peas
First, grab that trusty skillet and melt your butter over medium heat. You’ll know it’s ready when it starts dancing with little bubbles. Toss in those sliced leeks (oh, that amazing oniony aroma already!) and let them soften up for about 5 minutes. Stir occasionally with your wooden spoon; you want them translucent and sweet, not browned. Then add the peas (frozen ones go right in, no need to thaw!) and give them just 2 minutes to warm through. The colors at this stage, those vibrant greens against the pale leeks, are already making me hungry!
Adding the Cream and Salmon
Now for the magic! Pour in your heavy cream; it should make that wonderful sizzle sound as it hits the pan. Sprinkle in the salt and pepper, then give everything a good stir to combine. The sauce will start looking creamy and dreamy already. Now gently nestle your salmon fillets into the mixture. I like to space them evenly so they cook uniformly. The cream should come about halfway up the sides of the fish; if it doesn’t, just spoon some sauce over the tops.
Simmering to Perfection
Here comes the easy part: pop the lid on and let it simmer for about 10 minutes. Don’t peek too often! You’ll know it’s done when the salmon flakes easily with a fork and has turned that beautiful opaque pink all the way through. The sauce will have thickened slightly, coating the back of a spoon. If you want it a bit thicker, just let it simmer uncovered for another minute or two. That’s it, you’ve just made something amazing with barely any effort!
Tips for the Best One-Pot Salmon, Leek & Pea Fricassee
Want to take this dish from great to absolutely perfect? Here are my tried-and-true tricks:
- Dry that salmon! Pat the fillets with paper towels first; it helps them get that beautiful sear and prevents watery sauce.
- Fresh vs frozen peas: Either works, but if using fresh, add them in the last 3 minutes so they stay bright and crisp-tender.
- Don’t overcook: The salmon continues cooking slightly after you take it off the heat, so pull it when it’s just opaque.
- Leeks need love: Rinse them well after slicing; those layers can hide surprising amounts of grit!
Follow these little tips and you’ll be amazed at the difference they make!
Variations and Substitutions
Oh, the possibilities with this dish! Here’s how I like to mix it up:
- Dairy-free? Swap the cream for coconut milk, it adds the most delicious, subtle tropical note!
- Herb lovers: Toss in some fresh dill or tarragon at the end; their bright flavors cut through the richness perfectly.
- No leeks? A sweet onion works in a pinch, though you’ll miss that delicate leeky flavor.
- Extra veg: Try throwing in some asparagus tips or baby spinach with the peas for extra greens.
See? This recipe’s like your favorite jeans, it fits just right, but you can dress it up however you like!
Serving Suggestions
This One-Pot Salmon, Leek & Pea Fricassee is practically begging to be served with something to soak up that luscious sauce! My absolute favorite is a hunk of warm, crusty bread, perfect for swiping up every last drop. If you’re feeling fancy, pair it with buttery rice or a simple green salad dressed with lemon vinaigrette to balance the richness. Honestly though? It’s so good I’ve been known to eat it straight from the pan!
Storage and Reheating
Leftovers? Lucky you! This fricassee keeps beautifully in the fridge for up to 2 days. Just transfer it to an airtight container. I like to keep the salmon nestled right in that creamy sauce to prevent drying out. When reheating, go low and slow, either gently warm it in a covered skillet over low heat or microwave at 50% power in 30-second bursts. You want it just heated through without turning that lovely salmon rubbery. Pro tip: Stir in a splash of cream or water when reheating to bring the sauce back to its silky best!
Nutritional Information
Just so you know what you’re getting into with this delicious dish! (Because let’s be honest, we all want to balance indulgence with awareness.) Here’s the scoop per serving:
- Calories: About 450
- Protein: 30g (hello, muscle fuel!)
- Healthy fats: 30g (mostly from that glorious salmon and cream)
- Carbs: 15g (with 4g fiber from all those good veggies)
- Vitamin A: 20% DV (thank you, leeks!)
- Vitamin C: 25% DV (peas for the win!)
Nutritional values are estimates and vary based on the ingredients used. But honestly? When something tastes this good and comes together this easily, I’m not counting too closely; it’s all about balance, right?
Frequently Asked Questions
Can I use frozen salmon?
Absolutely! Just thaw it completely first and pat it super dry; frozen salmon tends to release more water when cooking. I actually keep a couple of fillets in my freezer for last-minute fricassee cravings!
How do I prevent overcooking the salmon?
The trick is to pull it when the center is just slightly translucent; it’ll finish cooking from residual heat. And don’t peek under that lid too often! Every peek lets precious steam escape.
Can I make this ahead?
You can prep the leeks and peas ahead, but I’d cook them fresh; salmon’s best right after cooking. That said, leftovers reheat surprisingly well if you’re careful!
What if my sauce is too thin?
No worries! Just remove the salmon and simmer the sauce uncovered for a few extra minutes. It’ll thicken right up. For more great dinner ideas, check out this collection of recipes.
Try this recipe and share your results in the comments. I’d love to hear how your One-Pot Salmon, Leek & Pea Fricassee turns out!
One-Pot Salmon, Leek & Pea Fricassee
Ingredients
Equipment
Method
- Heat butter in a large skillet over medium heat.
- Add leeks and cook until softened, about 5 minutes.
- Add peas and cook for another 2 minutes.
- Pour in heavy cream, salt, and pepper. Stir well.
- Place salmon fillets in the skillet. Cover and simmer for 10 minutes, or until salmon is cooked through.
- Serve hot.
Notes
For more delicious recipes and cooking inspiration, check out Recipesloop.
