Spring Salmon with Creamed Leeks, Potatoes, and Asparagus

This recipe serves 4 and celebrates the fresh, vibrant flavors of spring. The dish features pan-seared salmon fillets atop a bed of creamed leeks, with roasted baby potatoes and blanched asparagus as accompaniments. Each component is prepared to highlight its natural flavors, with a balance of richness and brightness.

Ingredients

For the Salmon

• 4 salmon fillets (5–6 oz each), skin-on, preferably wild-caught
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest
• 1 tbsp fresh dill, finely chopped (for garnish)

For the Creamed Leeks

• 3 large leeks (white and light green parts only), thoroughly cleaned and thinly sliced
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup vegetable or chicken stock
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

For the Roasted Potatoes

• 1.5 lbs baby potatoes (Yukon Gold or red), halved
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary

For the Asparagus

• 1 lb asparagus, tough ends trimmed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice (for finishing)

Equipment

• Large skillet (for salmon and leeks)
• Baking sheet (for potatoes)
• Medium pot (for blanching asparagus)
• Colander
• Tongs
• Whisk
• Sharp knife and cutting board
• Measuring cups and spoons

Instructions

Step 1: Prepare the Roasted Potatoes

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, salt, pepper, smoked paprika, smashed garlic, and rosemary sprigs.
3. Spread the potatoes cut-side down on a baking sheet, ensuring they’re in a single layer.
4. Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges. Keep warm.

Step 2: Prepare the Creamed Leeks

1. While the potatoes roast, clean the leeks thoroughly by slicing them and soaking in cold water to remove any grit. Drain and pat dry.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced leeks, stirring to coat in butter. Cook for 8–10 minutes, stirring occasionally, until softened and slightly caramelized.
4. Pour in the vegetable or chicken stock and simmer for 5 minutes until reduced by half.
5. Stir in the heavy cream, thyme, salt, and pepper. Reduce heat to low and let the mixture simmer gently for 5–7 minutes, stirring occasionally, until thickened and creamy. Keep warm on low heat.

Step 3: Prepare the Asparagus

1. Bring a medium pot of salted water to a boil. Prepare an ice bath (a bowl of ice water) nearby.
2. Add the asparagus to the boiling water and blanch for 2–3 minutes, until bright green and crisp-tender.
3. Using tongs, transfer the asparagus to the ice bath to stop the cooking. Drain and pat dry.
4. Toss the asparagus with olive oil, salt, and pepper. Set aside until ready to serve.

Step 4: Cook the Salmon

1. Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and lemon zest.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place the salmon fillets skin-side down in the skillet. Press gently with a spatula to ensure even contact with the pan.
4. Cook for 4–5 minutes until the skin is crispy and golden. Carefully flip the fillets and cook for an additional 2–3 minutes for medium doneness (internal temperature of 125°F/52°C).
5. Remove from the skillet and let rest for 2 minutes.

Step 5: Assemble and Serve

1. Spoon a generous portion of creamed leeks onto the center of each plate, creating a bed for the salmon.
2. Place a salmon fillet, skin-side up, on top of the leeks.
3. Arrange a portion of roasted potatoes and blanched asparagus alongside the salmon.
4. Drizzle the asparagus with fresh lemon juice and garnish the salmon with chopped dill.
5. Serve immediately, with lemon wedges on the side for extra brightness.

Tips and Variations

• Make it lighter: Substitute half-and-half for heavy cream in the leeks for a less rich sauce.
• Add crunch: Sprinkle toasted almonds or hazelnuts over the asparagus for texture.
• Herb swap: Use tarragon or chives instead of dill for a different flavor profile.
• Vegetarian option: Replace salmon with grilled portobello mushrooms or tofu steaks.
• Wine pairing: A crisp Sauvignon Blanc or light Pinot Noir complements the dish beautifully.

Storage

• Store leftovers in airtight containers in the refrigerator for up to 2 days.
• Reheat salmon and potatoes in a 350°F (175°C) oven for 10 minutes. Reheat creamed leeks gently on the stovetop, adding a splash of cream if needed.