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Spring Salmon with Creamed Leeks, Potatoes, and Asparagus Recipe

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3.9 from 70 reviews

A delightful springtime dish featuring tender roasted salmon served atop creamy leeks, roasted potatoes, and crisp asparagus. This recipe brings together fresh seasonal ingredients cooked to perfection with a creamy, flavorful sauce, making for a wholesome and elegant meal in just 50 minutes.

Ingredients

Vegetables and Herbs

  • 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
  • Lemon zest from a couple pinches
  • Lemon wedges (for serving)

Dairy and Fats

  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • Olive oil, for drizzling and cooking

Protein

  • 1 pound salmon (1 small filet per serving)

Liquids and Seasonings

  • 3/4 – 1 cup chicken or vegetable broth
  • Salt and pepper to taste

Instructions

  1. Clean the leeks: Place the sliced leeks in a bowl of water. Gently massage and separate them to release any trapped dirt. Let the dirt settle to the bottom, then remove the leeks from the water, discarding the dirty water. Repeat washing if needed until the leeks are thoroughly clean.
  2. Roast the potatoes: Preheat the oven to 425°F. Arrange the halved potatoes on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 10 minutes.
  3. Add asparagus to roast: After 10 minutes, add the trimmed asparagus to the same pan. Drizzle with olive oil and season with salt and pepper. Return the pan to the oven and roast for an additional 10-15 minutes until the vegetables are tender and slightly caramelized.
  4. Prepare creamed leeks: While vegetables roast, melt butter in a skillet over medium-high heat. Add the cleaned leeks and cook, stirring occasionally, for about 10 minutes until soft and fragrant.
  5. Add aromatics and liquids: Stir in sliced garlic and thyme leaves with the leeks. Cook for a few minutes until aromatic. Pour in the broth and heavy cream, then lower the heat to let the mixture simmer gently, stirring occasionally for 10-15 minutes, until it thickens into a creamy sauce. Remove from heat and stir in lemon zest. Season to taste with salt and pepper.
  6. Cook the salmon: Heat a little olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for several minutes until you can easily lift and flip it. Flip and cook on the other side until the salmon is golden on the outside and cooked to your preferred doneness.
  7. Combine and bake: Pour the creamed leek mixture over the roasted potatoes and asparagus on the sheet pan. Carefully place the cooked salmon on top. Bake in the oven for about 10 minutes or until the sauce bubbles and is slightly browned at the edges, and the salmon is fully warmed through.
  8. Serve: Serve the salmon and vegetables straight from the pan with lemon wedges and extra fresh herbs if desired. Enjoy this vibrant and comforting spring meal!

Notes

  • Be sure to clean the leeks thoroughly to avoid any gritty texture.
  • The roasting times may vary slightly depending on your oven; watch for tender vegetables and browned edges.
  • Salmon can be cooked to your preferred level of doneness, but make sure it reaches at least medium to ensure safety.
  • Leftovers can be refrigerated for up to 2 days and reheated gently.
  • You can substitute heavy cream with a combination of milk and cream cheese for a lighter option.

Find it online: https://recipethrive.com/spring-salmon-with-creamed-leeks-potatoes-and-asparagus-recipe/