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
Scale
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
