It’s for everyone, but especially for those of us who’ve been living in the ugly splotchy gray of winter’s ending because “Oh Heeeeeey!” Remember color? It’s so beautiful, bright, and warm! “I am a beautiful food painting for your eye!”
The salmon is a bright pink with golden edges, criss-crossed in olive oil. The vibrant green of the asparagus roasted in olive oil is a call to spring. The creamy potatoes are drenched in leek cream, flecked with vibrant chives and a neon lemon slice.
It’s just like Technicolor. It’s delicious. This is a bold, light meal that will bring you sunshine at dinner.
The ingredients for this spring salmon are bright, fresh, and happy.
The roasted potatoes and creamed leeks are the stars of this dish. These potatoes are creamy, decadent, and rich with a hint of lemon zest. We know you’ll want to devour the entire pan, but rest assured that every bite is a delight. You’ll need the following to get started:
The leek:
- Leeks
- Butter
- You can also find out more about the following:
- Fresh thyme
- heavy cream
- Chicken/veg Broth
- lemon zest
- Salt and pepper
For your sheet pan:
- potatoes
- You can also find out more about the following:
- Salmon (or cook it separately in a skillet to get golden crispiness. Yum!)
- Olive oil, lemon juice, and Salt
We have a guide for the many delicious ways you can cook salmon.
How to Make Salmon with Potatoes and Spring.
This is a pretty simple dish to make. Leeks are the star of this dish because they require a few soakings to remove grit and to make them creamy and buttery, but it is well worth all those steps. Here we go:
- Prepare your leeks. They are dirty! After thinly cutting, please place them in a large bowl of water. Gently break them apart to release any dirt that is trapped between the layers. After the soil has settled, remove the leeks from the water and discard them. Repeat as needed until the leeks are clean. Don’t strain, or dirt will fall back onto them.
- Cream your leeks. In a skillet, melt some butter and cook the leeks until they are soft. Then add the thyme and garlic to the leeks. Add the heavy cream and broth after. Allow it to simmer until the sauce thickens into a creamy sauce. Remove from heat, add lemon zest, and season to your taste.
- Prepare your sheet pan. Season your potatoes with Salt, pepper, and olive oil. After ten minutes, add the asparagus with the same treatment to the pan and finish roasting.
- Cook the salmon. We prefer this method – add a little oil to a pan and then place the salmon skin side down. Then flip it over and continue to cook until the salmon is crispy and golden. You could also bake the salmon on a sheet pan, but it would lose its golden crisp.
- Create potato and leek magic. Pour the creamy leek mix over the potatoes and bake until the edges are bubbling and brown.
How to Cook Perfect Salmon
There are a few options to make the salmon. We tend to favor baking the salmon as it’s a no-fuss way to achieve perfect cooking. You could do this by putting it in the pan along with potatoes and asparagus. If you don’t mind an extra step and a little extra cleaning, then we recommend crisping up these fillets in a skillet using olive oil.
This dish is elevated to a new level by the golden brown crisp edges you get on all sides. You have to be careful not to dry it out, as the salmon cooks quickly. The golden crisp is worth it.
Ingredients
Creamed leeks:
- 3 Leeks of White and light green parts are sliced
- 2 Tablespoons Butter
- 1 The following are some of the reasons why you should consider hiring someone else. You can also find out more about the following: Thinly sliced
- A few sprigs of Fresh thyme Leaves removed
- 1/2 heavy cream
- 3/4 – 1 Chicken or vegetable broth
- A couple of pinches of lemon zest
- Salt and pepper Taste
Other Stuff
- 1 pound of potatoes Rinsed and halved
- 1 pound. You can also find out more about the following: Trimmed bottom stems to toughness
- 1 pound Salmon 1 small filet per portion
- Olive oil, Salt. Lemon juice
Instructions
- Preheat the oven to 425°F. Place the leeks, sliced in half, into a bowl with water. Massage and gently break apart the leeks to release any dirt that is trapped between layers. Allow the soil to settle, and then remove the leeks from the bowl. Discard the water. Repeat until they are clean. My 3-year-old daughter loves to do this. Great kid activity. )
- Spread your potatoes out on a baking sheet and drizzle olive oil over them. Salt and pepper to taste. Roast for 10 minutes.
- Add the asparagus after ten minutes. Drizzle with olive oil, and season with pepper and Salt. Then, return the pan to the oven for 10-15 more minutes.
- Melt the butter in a pan over medium heat while everything roasts. Add the leeks and cook for 10 minutes. Stir occasionally until they are soft.
- Add the garlic, thyme, and leeks together; cook until fragrant. Add the cream and broth; simmer the mixture until it forms a creamy sauce. This takes about 10 to 15 minutes. Add the lemon zest and remove from heat. Season to taste.
- In a medium-high heat skillet, add a little oil. Add the salmon skin-side down and cook until you are able to flip it. The salmon should be cooked until it is golden brown on the outside and to the desired degree of doneness.
- Pour the leek and potato mixture on top of the potatoes. Bake the potatoes and leeks for 10 minutes or until the salmon has cooked and the mixture is bubbling and browning at the edges. Serve right off the pan with extra herbs and lemon wedges. YUMO!
