Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 45 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2021



In large skillet, heat oil over medium heat. Add leeks and garlic; season with salt and pepper. Cook, stirring often, until leeks are softened, about 5 minutes. Remove skillet from heat; let cool slightly.

Meanwhile, in small bowl, combine sour cream, dill, mustard and lemon zest. Season with salt and pepper.

Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Place naan on prepared baking sheets. Evenly spread sour cream mixture on naan, leaving 1/2-inch border. Top with leek mixture, salmon and Swiss cheese. Bake until edges of naan are lightly browned and salmon is cooked through, 10 to 12 minutes. Sprinkle with dill fronds, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or wrapped in foil and placed in resealable freezer bag and frozen for up to 1 month.)

Nutritional facts Per serving: about

  • Calories 530
  • Total fat 25 g
  • Saturated fat 10 g
  • Cholesterol 55 mg
  • Sodium 650 mg
  • Total carbohydrate 52 g
  • Fibre 5 g
  • Sugars 6 g
  • Protein 24 g
  • Iron 2.8 mg
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Lunch & Dinner

Salmon & Leek Naan Pizza