Preparation:

Step 1:
Preheat the oven to 400°F (200°C). Preparing the oven beforehand ensures even cooking, allowing your ingredients to bake consistently for perfect results.

Step 2:
In a large baking dish, toss the halved baby potatoes and sliced leeks with 1 tablespoon of olive oil. Make sure they are well coated. Add the minced garlic, a generous pinch of salt, and freshly cracked pepper. The oil and seasoning will help caramelize the potatoes and leeks, bringing out their sweetness while the garlic adds a fragrant depth.

Step 3:
Roast the potatoes and leeks in the oven for 20 minutes. Check halfway through to stir them, ensuring they roast evenly. The potatoes should start to soften, and the leeks will release a sweet, slightly charred aroma, creating a perfect base for the salmon.

Step 4:
While the vegetables are roasting, prepare the creamy sauce. In a medium bowl, whisk together the heavy cream, vegetable broth, and Dijon mustard. This mixture will form a rich, flavorful sauce that enhances the salmon’s natural richness without overpowering it. The Dijon mustard adds a subtle tang, balancing the creaminess of the sauce.

Step 5:
Remove the tray from the oven once the potatoes begin to soften. Place the salmon fillets skin-side down on top of the roasted vegetables. Ensure that the fillets are spaced evenly so they cook through without overcrowding the dish. Pour the creamy mustard mixture over the salmon and vegetables, ensuring the sauce seeps into every corner of the dish, coating the potatoes and leeks.

Step 6:
Return the baking dish to the oven and bake for an additional 15-20 minutes. Keep a close eye on the salmon—it’s done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The creamy sauce should have thickened slightly, and the edges of the leeks will likely be caramelized, enhancing the overall flavor profile.

Step 7:
Once baked to perfection, garnish the traybake with freshly chopped dill. The dill adds a burst of freshness and a beautiful green contrast to the creamy golden potatoes and leeks.