This salmon pot pie is super easy to put together, a great way to get salmon into your family diet and tastes gorgeous.

It's made from with fresh salmon fillets, mixed vegetables, a creamy parsley sauce and a crisp puff pastry lid.

Salmon is a really good ingredient to include in your weekly rotation. In fact, the NHS recommends that a healthy, balanced diet should include at least 2 portions of fish a week, including 1 of oily fish.

This is because fish like salmon and sardines are a great source of omega-3 fatty acids, which are important for maintaining a healthy heart. Salmon is also rich in protein and vitamin D, which is important or keeping our bones healthy.

To make this wonderful salmon pot pie, you'll start by baking some salmon fillets - you could also use up leftover cooked fillets, if you have them!

You'll then flake the salmon into a pie dish and throw in frozen mixed veg - you could chop and add fresh vegetables, but this is a great shortcut and ensures plenty of nutrition is added to your pie with virtually no effort.

A finished bowl of salmon pot pie with a decorative fork.

You'll then pour a parsley sauce over the fish and veg, which is made by simply sweating onions and dried parsley in butter, stirring in some flour and then adding milk a little at a time until you have a lovely smooth, creamy sauce.

For the top, you'll use store bought, ready-rolled puff pastry, brushed with egg and baked to perfection.

This salmon pot pie is a real winner - enjoy it for lunch or dinner. As a meal in itself, or served with additional veggies and some buttered new potatoes.

Here's the full recipe. I've included detailed instructions and step-by-step photos so you can see exactly what to do.

Ingredients

For the filling

480 g (1.1 lb) salmon fillets
250 g (8.8 oz) frozen chopped vegetable mix

For the parsley sauce

30 g (1.1 oz) butter
1 brown onion finely chopped
2 tsp parsley
1 tsp freshly ground black pepper
pinch salt
30 g (1.1 oz) plain white flour (all purpose flour)
500 ml (1.1 pt) milk
Pinch salt and black pepper

For the pastry lid

320 g (11.3 oz) sheet of ready rolled puff pastry
1 egg beaten

Equipment

Instructions

Pre-cook the salmon

Preheat the oven to 200C (180C fan).

Place the salmon fillets on a line baking tray, skin side down, with a little space between them.

Large pieces of salmon laid out on a large baking sheet.

Drizzle or spray lightly with olive oil.

Overhead shot of the salmon pieces having been sprayed with oil.

Season with salt and pepper.

Overhead shot of the large salmon pieces on a baking tray before being moved to the oven.

Bake for 15 mins.

Overhead shot of the salmon having been in the oven.

Make the parsley sauce

While the salmon bakes, melt the butter in a pan over a medium heat.

Overhead shot of a large frying pan with oil.

Add the onions, parsley, salt and pepper.

Adding sliced onions and herbs to the frying pan.

Fry for 3-4 minutes until just beginning to soften.

Overhead shot of the sliced onions having been fried on a medium heat.

Add the flour.

Stir so that the flour coats the onions and absorbs the fat.

Overhead shot after the flour has melted into the onions within the frying pan.

Add a splash of the milk.

Adding a splash of milk to the pan of slicd onions.

Stir until the mixture thickens evenly.

Keep adding the milk a splash at a time until you have a sauce. Set aside to cool.

Overhead shot of the finished parsley sauce.

Assemble the salmon pot pie

Flake the cooked salmon into a greased casserole pot, leaving the skin on the tray.

Overhead shot of the salmon having been cut into pieces and assembled into the pie dish.

Scatter the frozen vegetables on top.

Overhead shot of the pan of salmon pieces having been covered in frozen peas and carrots.

Pour the white sauce on top.

Now cut a couple of 2-3cm (1 inch) strips off the end of your puff pastry sheet and use them to create a ring around the edge of your pie dish.

Overhead shot of the assembled salmon pot pie.

Now lay the sheet of puff pastry on top and trim off any excess.

Overhead shot of the finished salmon pot pie before being moved to the oven.

Press your fingers all the way around the edge of the pie to seal it.

Overhead shot of the uncooked salmon pot pie before being moved to the oven.

Lightly whisk the egg with 2 tbsp cold water, then brush all over the top of the pie.

Cut a couple of holes or slits in the centre of the pastry to allow steam to escape.

Marking the middle of the salmon pot pie.

Place in the oven and bake for 25-30 minutes or until the pastry is puffed and golden.

Overhead shot of the salmon pot pie having been cooked in the oven.

You pie can be served immediately.

Overhead shot of the finished salmon pot pie cut open.

It's a meal in itself, but is equally great served with additional veggies and some buttered new potatoes.

Overhead shot of two bowls filled with the finished salmon pot pie.

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5 from 2 votes

Salmon Pot Pie

This salmon pot pie with parsley sauce is super easy to put together, a great way to get salmon into your family diet and tastes gorgeous.

Prep Time10

Cook Time35

Total Time45

Course: Pies and quiches

Cuisine: British

Servings: 4 people

Author: Emily Leary