Spring Salmon with Creamed Leeks, Potatoes, and Asparagus Recipe
Spring is all about freshness, color, and vivid flavors, and nothing captures that spirit better than Spring Salmon with Creamed Leeks, Potatoes, and Asparagus. This recipe is a celebration of the season’s finest ingredients, combining tender roasted salmon, velvety creamed leeks, buttery potatoes, and crisp asparagus in every forkful. It’s the kind of dish that feels just as perfect for a gathering of friends as it does for a cozy weeknight meal at home—the cream sauce ties it all together for a plate that’s both decadent and utterly uplifting.
Ingredients You’ll Need
Ingredients You’ll Need
This ingredient list is short, but each item plays a critical role, adding unique flavors, pops of color, and real springtime joy to the dish. Choose the freshest produce and good-quality salmon for the most spectacular results.
- Salmon fillets: Center-cut fillets with skin work best, giving you crispy texture and rich flavor—pat them dry for perfect searing.
- Olive oil: Adds subtle fruity notes when roasting the potatoes and searing the salmon; extra-virgin is always a nice touch.
- Salt and black pepper: Essential for bringing out the best in all the ingredients; season generously but thoughtfully.
- Baby potatoes: The small size means creamy interiors and golden exteriors—halve them so every bite absorbs the seasoning.
- Asparagus: Snappy and vibrant, asparagus brings a lovely contrast and a taste that’s unmistakably spring.
- Unsalted butter: Richness for the creamed leeks, letting all the flavors meld without overpowering the delicate vegetables.
- Leeks: When sautéed until soft, leeks become sweet and gently aromatic, forming the base of the dreamy sauce.
- Heavy cream: Lends a luxurious silkiness to the vegetables—let it bubble until thick and just coats your spoon.
- Dry white wine (optional): Sharpens and brightens the cream sauce; substitute broth if you prefer to skip the wine.
- Dijon mustard: A teaspoon brings a gentle tang and subtle complexity to the cream.
- Chopped fresh dill: Classic with salmon, dill provides a grassy freshness to lift the final dish.
- Lemon zest: A little zest wakes up the whole plate and keeps it tasting light.
- Chopped fresh parsley: Sprinkled on top for a burst of herbal color and finish.
How to Make Spring Salmon with Creamed Leeks, Potatoes, and Asparagus
Step 1: Roast the Baby Potatoes
Preheat your oven to 400°F and line a baking sheet with parchment if you like easy cleanup. Toss the halved baby potatoes with olive oil, a big pinch of salt, and black pepper, then spread them out in a single layer. Give them about 15 minutes to start turning golden and crisp at the edges–this step ensures that every bite is creamy inside and deliciously toasted outside.
Step 2: Sear and Roast the Salmon
Meanwhile, get your salmon fillets ready by patting them dry and seasoning well. Heat a large ovenproof skillet (cast iron is great!) with a splash of olive oil, then lay the fillets skin-side down. Don’t move them—leave them alone for crisp, restaurant-worthy skin. After 3-4 minutes, gently flip each piece and cook for another 2 minutes. Pop the skillet into the oven alongside the potatoes and let the salmon finish roasting for about 8-10 minutes. You’ll know they’re done when they flake easily with a fork.
Step 3: Make the Creamed Leeks
While everything is roasting away, melt the butter in a large sauté pan over medium heat. Add the sliced leeks, stirring regularly until they’re tender and fragrant, which takes about 5-6 minutes. If you’re going for extra depth, pour in the dry white wine, letting it bubble for a couple of minutes so the sharpness mellows. Then, stir in the heavy cream and Dijon mustard. Keep stirring as the sauce thickens, which takes another five minutes—this is when the kitchen starts to smell irresistible.
Step 4: Blanch the Asparagus
While your leeks bubble and thicken, bring a pot of salted water to a boil. Drop in the asparagus pieces and blanch for 2-3 minutes; they’ll turn a magnificent shade of green and stay just the right amount of snappy. Drain them quickly and add straight to the pan with the creamed leeks for a marriage of texture and freshness.
Step 5: Add Lemon Zest and Herbs
Once you’ve removed the pan from the heat, stir in the lemon zest and fresh dill. The warmth releases all the citrusy and herbal notes without cooking them away—they act as the final flourish that brightens the whole sauce.
Step 6: Plate the Dish
Spoon a generous mound of the creamed leeks, potatoes, and asparagus onto each plate, then nestle a golden fillet of salmon on top. Don’t forget to sprinkle with chopped parsley for a little color and a clean finish—this is what truly brings Spring Salmon with Creamed Leeks, Potatoes, and Asparagus to the next level.
How to Serve Spring Salmon with Creamed Leeks, Potatoes, and Asparagus
Garnishes
A simple handful of chopped parsley brightens the flavors and looks spectacular on your plate. Want extra sparkle? A light sprinkle of flaky sea salt or a few fronds of fresh dill scattered on top will highlight the spring essence of your Spring Salmon with Creamed Leeks, Potatoes, and Asparagus. If you love a citrus tang, try a final flourish of grated lemon zest for even more flair.
Side Dishes
This dish is beautifully complete on its own but works wonders with crusty bread, which is perfect for mopping up that luscious cream sauce. If you’re putting together a bigger meal, consider a crisp salad of radish, cucumber, and greens or a simple pea and mint soup as a light starter—both keep things in the springtime spirit and pair effortlessly with Spring Salmon with Creamed Leeks, Potatoes, and Asparagus.
Creative Ways to Present
Make your presentation feel extra special by plating individual portions on wide, shallow bowls with a generous bed of the vegetables, then nestle the salmon right in the center. For a buffet or holiday brunch, try serving Spring Salmon with Creamed Leeks, Potatoes, and Asparagus family-style on a big platter, garnished with sprigs of dill and lemon slices—guests will be drawn in by the colors alone!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spring Salmon with Creamed Leeks, Potatoes, and Asparagus, simply let everything cool, then store in airtight containers in the fridge. The flavors actually deepen overnight, and the creamy sauce keeps the vegetables and salmon moist for up to two days.
Freezing
While salmon freezes remarkably well, the cream sauce may lose a bit of its silky texture after thawing. If you want to freeze portions, wrap the salmon tightly and store the creamy vegetables in a separate freezer-safe container. Thaw overnight in the fridge for best results and be prepared to give the sauce a good whisk before reheating.
Reheating
For gentle reheating, transfer everything to a saucepan and warm over low heat, adding a splash of cream or milk if the sauce needs loosening. Avoid overcooking the salmon, or it may dry out—just heat until warmed through. Leftovers make a dreamy next-day lunch, so don’t hesitate to pack up what’s left!
FAQs
Can I make Spring Salmon with Creamed Leeks, Potatoes, and Asparagus without wine?
Absolutely! Just replace the white wine with an equal amount of vegetable or chicken broth. You’ll keep the sauce luscious and flavorful while making it entirely alcohol-free.
What’s the best kind of salmon for this recipe?
Look for fresh, center-cut salmon fillets with skin. The skin crisps beautifully and helps the fish hold together. Wild-caught salmon offers deeper flavor and color, but sustainably farmed fillets work just as well.
Can I use other vegetables instead of asparagus?
Definitely. Spring Salmon with Creamed Leeks, Potatoes, and Asparagus is flexible. Try snap peas, green beans, or even baby broccoli if asparagus isn’t available—just blanch lightly so they keep tender-crisp.
Is this recipe gluten-free?
Yes! There’s no flour or gluten in this dish, so it’s perfect for gluten-sensitive guests. Always double-check your mustard and broth labels just to be safe.
Can I prepare the creamed leeks ahead of time?
You can! The creamed leeks and potatoes can be made a day in advance and reheated gently. Add blanched asparagus and fresh herbs just before serving to preserve that gorgeous green color and freshness.
Final Thoughts
If you’re searching for a meal that truly brings spring to your table, you can’t go wrong with Spring Salmon with Creamed Leeks, Potatoes, and Asparagus. It’s vibrant, elegant, and surprisingly simple—a dish that celebrates the bounty of the season and will surely become a favorite in your home. Happy cooking!
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Spring Salmon with Creamed Leeks, Potatoes, and Asparagus Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the fresh flavors of spring with this delightful recipe for Spring Salmon with Creamed Leeks, Potatoes, and Asparagus. Tender salmon fillets are roasted to perfection and served atop a bed of creamy leeks, accompanied by roasted baby potatoes and blanched asparagus. This dish is a perfect blend of flavors and textures, making it a standout choice for a special springtime meal.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Potatoes:
- 1 pound baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Asparagus:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Creamed Leeks:
- 2 tablespoons unsalted butter
- 2 large leeks, cleaned and sliced
- 1 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- Zest of 1 lemon
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Potatoes: Toss the halved baby potatoes with olive oil, salt, and pepper. Roast for 15 minutes.
- Cook Salmon: Sear seasoned salmon fillets in olive oil until crisp. Roast in the oven until cooked through.
- Prepare Creamed Leeks: Sauté leeks in butter, add wine, cream, and mustard. Cook until thickened. Add blanched asparagus, lemon zest, and dill.
- Serve: Place salmon over creamed leeks, potatoes, and asparagus. Garnish with parsley.
Notes
- If preferred, substitute white wine with vegetable or chicken broth.
- Serve with crusty bread to enjoy the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 550
- Sugar: 5g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
