How To Make Salmon, Cavolo Nero & Sweet Potato Gratin…

Are you looking for a recipe a little bit different for lunch, dinner or maybe a dinner date? Something healthy and tasty? Also full of veggies and vitamins? How about making and trying out this Salmon Calvolo Nero, leek and sweet potato gratin recipe? Definitely one to impress your family or friends with.

Health Benefits of Cavolo nero, from nutritionist Fiona Hunter:

  • Like kale, cavolo nero boasts a string of health benefits which firmly place it in the ‘superfood’ category.
  • Cavolo nero is high in vitamins K, A and C.
  • It is also high in lutein, calcium and folic acid.
  • Cavolo nero contains manganese, copper and iron.

Five Reasons to make Leeks one of your Five-a-Day from nutritionist Fiona Hunter:

  • Energy – Leeks contain B vitamins which help the release of energy.
  • Gut Health – Leeks contain a type of fibre called Frucooligosaccharides (FOS) which can encourage the growth of friendly bacteria in the gut.
  • Bone Health – Leeks contain Vitamin K which is important for bone health.
  • Nervous System – Vitamin B6 plays a role in the normal functioning of the nervous system
  • Immune System-Leeks contain B vitamins which help support the immune system.

How to make Salmon, Cavolo Nero & Sweet Potato Gratin…

Prep: 15 minutes
Cook: 25-30 minutes

Serves 4


  • 4 skinless salmon fillets, diced (500g)
  • 200g pack sliced Cavolo Nero
  • 1 tbsp oil
  • 250g Leeks, sliced, (approx. 1 large)
  • 200ml tub half fat crème fraiche
  • 2 sweet potatoes, approx. 500g, thinly sliced
  • 2 tbsp chopped chives


  1. Preheat the oven to 200oC, 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. Bake for 25-30 minutes until the sweet potatoes are golden and tender.

Cooks tip:

Try using butternut squash or potatoes instead of sweet potatoes.

Recipe and image courtesy of Discover Cavolo Nero & Discover Leeks


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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    1st April 2017 / 3:48 pm

    Thank you for the recipe dear friend.Enjoy your weekend.FABBY

    • Clairejustine oxox
      2nd April 2017 / 10:32 am

      Hi Fabby, lovely to see you here 🙂

  2. Nancy's Fashion Style
    2nd April 2017 / 7:59 am

    Sounds delicious! Thank you!

    • Clairejustine oxox
      2nd April 2017 / 10:33 am

      Thanks for stopping by Nancy 🙂

  3. Stella Olojola
    2nd April 2017 / 9:52 am

    What a yummy looking recipe. Looks so delicious.

    • Clairejustine oxox
      2nd April 2017 / 10:33 am

      Thanks for the comment Stella 🙂

  4. Kezzie
    2nd April 2017 / 11:34 am

    I am DEFINITELY going to make this! Sweet potatoes, leeks, cavalo nero AND salmon are all very frequent visitors to our kitchen so I must try it!!x

    • Clairejustine oxox
      4th April 2017 / 11:12 am

      Whoo lovely Kezzie, let me know how it goes 🙂

    • Clairejustine oxox
      4th April 2017 / 11:12 am

      Thanks Jess, I will share it now 🙂

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