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Spring Salmon with Creamed Leeks

Spring Salmon with Creamed Leeks for a Fresh, Cozy Dinner

Enjoy the vibrant flavors of Spring Salmon with Creamed Leeks, a dish perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon wild-caught preferred
For the Vegetables
  • 1 cup Creme Fraiche or Heavy Cream or Greek yogurt for lighter version
  • 2 leeks Leeks rinsed thoroughly
  • 1 bunch Asparagus trimmed and washed
  • 4 medium Potatoes gold potatoes preferred
For Cooking
  • 2 tablespoons Olive Oil for sautéing
  • 1 lemon Lemon Zest and Juice fresh lemons preferred

Equipment

  • Skillet
  • Baking Sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Rinse the leeks under cold water, slice them into thin rings. Sauté in olive oil for 8-10 minutes until soft.
  2. Preheat oven to 425°F. Cut gold potatoes into wedges, drizzle with olive oil and salt, and roast for 20-25 minutes.
  3. After 15 minutes of roasting potatoes, add asparagus to the baking sheet and continue roasting for 10 more minutes.
  4. Cook salmon by baking it skin-side down or pan-searing for a crisp finish, about 12-15 minutes for baking or 4-5 minutes per side in a skillet.
  5. Assemble the dish with roasted potatoes, creamy leeks, crispy salmon, and asparagus. Garnish with lemon wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently to maintain moisture.

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