Description
A delicious and elegant springtime meal featuring tender roasted salmon served with creamy leeks, roasted potatoes, and crisp-tender asparagus. This recipe combines roasting and stovetop techniques for a comforting yet fresh dish perfect for a family dinner or special occasion.
Ingredients
Vegetables and Aromatics
- 3 leeks, white and light green parts sliced
- 1 clove garlic, thinly sliced
- a few sprigs of fresh thyme, leaves removed
- 1 pound potatoes, rinsed and halved
- 1 pound asparagus, tough bottom stems trimmed
- a couple pinches of lemon zest
Dairy and Fats
- 2 tablespoons butter
- 1/2 cup heavy cream
- olive oil, for roasting and cooking
Protein
- 1 pound salmon (1 small filet per serving)
Liquids and Seasoning
- 3/4 – 1 cup chicken or vegetable broth
- salt and pepper to taste
- lemon juice for serving
Instructions
- Clean the leeks: Preheat the oven to 425°F. Place the sliced leeks in a bowl of water, gently massaging and separating the layers to remove dirt. Let the dirt settle, then lift the leeks out. Repeat as needed until fully clean.
- Roast potatoes: On a sheet pan, drizzle the halved potatoes with olive oil and season with salt and pepper. Roast in the oven for 10 minutes.
- Add asparagus: After 10 minutes, add the asparagus to the same pan. Drizzle with olive oil and season with salt and pepper. Return to the oven and roast for an additional 10-15 minutes until vegetables are tender.
- Cook the leeks: While roasting, melt butter in a skillet over medium-high heat. Add leeks and cook, stirring occasionally, for 10 minutes until soft and flavorful.
- Add aromatics and cream: Stir in garlic and thyme, cooking a few more minutes until fragrant. Pour in broth and heavy cream, bringing to a low simmer. Let the mixture gently bubble for 10-15 minutes until it forms a creamy sauce. Remove from heat, stir in lemon zest, and season with salt and pepper.
- Cook the salmon: In another skillet, heat olive oil over medium-high heat. Place salmon skin-side down and cook for several minutes until it releases easily and the skin crisps. Flip and cook the other side until golden and salmon is cooked to preferred doneness.
- Finish and serve: Pour the creamy leek mixture over the roasted potatoes and asparagus on the baking sheet. Place the salmon on top, then bake for 10 more minutes until the sauce bubbles and edges brown slightly. Serve directly from the pan with lemon wedges and extra herbs if desired.
Notes
- Be sure to clean the leeks thoroughly as they tend to trap dirt between layers.
- Adjust roasting times slightly depending on the size of your vegetables for optimal tenderness.
- Salmon doneness can be customized—cook longer for well done or less for medium-rare.
- Fresh thyme can be substituted with dried thyme if needed, but reduce quantity by half.
- This dish pairs wonderfully with a crisp white wine such as Sauvignon Blanc.
