Salmon, Sweet Potato and Cavolo Nero Gratin

PREP: 15 Minutes
COOK: 25 Minutes
Skill Level: Easy
Picture of a Salmon Sweet Potato and Cavolo Nero Gratin

Nutrition Info (Per Serving)

534 kcal Energy
29.8 g Carbohydrate
31 g Protein
10.1 g (of which Sugar)
30.5 g Fat
8 g Fibre
9.2 g (of which Saturated Fat)
0.36 g Salt


  • 4 skinless salmon fillets
  • 200g pack sliced cavolo nero
  • 1 tbsp oil
  • 250g Leeks, sliced
  • 200ml tub half fat crème fraiche
  • 2 sweet potatoes, thinly sliced
  • 2 tbsp chopped chives


  1. Preheat the oven to 200°C, gas mark 6.
  2. Blanch the salmon and cavolo nero in boiling water for 4 minutes, and drain.
  3. Meanwhile, heat half the oil in a frying pan and fry the leek for 3 minutes then add the salmon and cavolo nero, stir in the crème fraiche and cook for 1 minute, season and transfer to a heatproof serving dish.
  4. Toss together the sweet potatoes, chives and remaining oil, season and scatter over the salmon mixture.
  5. Bake for 25-30 minutes until the sweet potatoes are golden and tender.

Cooking Tips

Try using butternut squash or potatoes instead of sweet potatoes

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