Salmon Pot Pie

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.

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.

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.

Drizzle or spray lightly with olive oil.

Season with salt and pepper.

Bake for 15 mins.

Make the parsley sauce

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

Add the onions, parsley, salt and pepper.

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

Add the flour.

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

Add a splash of the milk.

Stir until the mixture thickens evenly.

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

Assemble the salmon pot pie

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

Scatter the frozen vegetables on top.

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.

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

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

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.

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

You pie can be served immediately.

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

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