Spring Salmon with Creamed Leeks and Asparagus
Pan-seared salmon with a silky creamed leek sauce over roasted potatoes and asparagus — an elegant spring dinner that's easier than it looks.
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
Calories
520/serving
Difficulty
Medium
Nutrition Per Serving
Ingredients
- 1 lb baby potatoes
- 1 tbsp olive oil
- to taste salt and pepper
- 1 lb asparagus
- 2 tbsp butter
- 3 whole leeks
- 1 clove garlic
- 3 sprigs fresh thyme
- 0.75 cup chicken or vegetable broth
- 0.5 cup heavy cream
- 1 tsp lemon zest
- 1 lb salmon fillets
- 1 tbsp olive oil
- 1 whole lemon
Roast the potatoes
Preheat oven to 425°F. Halve the potatoes and spread them cut-side down on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
Add asparagus to the pan
Add the trimmed asparagus to the sheet pan alongside the potatoes. Toss with a drizzle of oil, salt, and pepper. Return to the oven and roast for 10 to 15 more minutes until both are golden and tender.
Make the creamed leeks
While the vegetables roast, melt butter in a skillet over medium-high heat. Add the cleaned and sliced leeks, and cook for about 10 minutes, stirring occasionally, until soft and wilted. Add the garlic and thyme leaves, cooking until fragrant. Pour in the broth and cream, then let the mixture simmer for 10 to 15 minutes until thickened. Stir in lemon zest and season to taste.
Sear the salmon
Heat oil in a separate skillet over medium-high heat. Place the salmon fillets skin-side down and cook without moving until the skin releases easily, about 4 minutes. Flip and cook for another 2 to 3 minutes until the exterior is golden and the salmon reaches your desired doneness.
Assemble and serve
Spoon the creamed leeks over the roasted potatoes on the sheet pan and return to the oven for a few minutes until bubbly. Plate the potatoes with leek sauce, asparagus, and salmon. Serve with lemon wedges and fresh herbs.
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Open in AppTips & Variations
- Don't skip cleaning the leeks thoroughly — sand and dirt hide between the layers
- Start the salmon skin-side down in a hot pan and don't move it until it releases easily
Frequently Asked Questions
- How do I clean leeks properly?
- Slice them first, then soak in a bowl of water. Dirt sinks to the bottom. Lift the leeks out from the top.
- Can I use a different fish?
- Trout, halibut, or cod all work well with the creamed leek sauce.
- Can I make the leek sauce ahead?
- Yes, make the sauce up to a day ahead and reheat gently, adding a splash of broth to thin if needed.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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