Spring Salmon with Creamed Leeks, Potatoes, and Asparagus

Preheat the oven to 425 degrees. Place the sliced leeks in a bowl of water. Gently massage and break them apart so that any dirt trapped between the layers gets released. Let the dirt settle and then pull the leeks out of the bowl, discarding the water. Repeat as many times as necessary to get them clean.

Place your potatoes on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes.

After ten minutes, add the asparagus to the pan, drizzle with olive oil and season with salt and pepper. Return the pan to the oven for another 10-15 minutes.

While everything is roasting, melt the butter in a skillet over medium high heat. Add the leeks; cook for 10 minutes, stirring occasionally, until the leeks are soft and yummy.

Add the garlic and thyme in with the leeks; cook for a few minutes until it’s very fragrant. Add the broth and the cream; let the whole thing come to a low simmer until it comes together like a nice creamy sauce, about 10-15 minutes (I just leave it on the heat slowly bubbling while the other veggies are roasting). Remove from heat and add the lemon zest to the mixture. Taste and season.

Heat a bit of oil in a skillet over medium high heat. Add the salmon, skin side down, and cook for a few minutes until you can gently release and flip the salmon. Cook for a few minutes on the other side until the exterior is golden brown and the salmon is cooked to your desired level of doneness.

Pour the creamy leek mixture over the roasted potatoes. Bake for 10 minutes or until the salmon is done and the creamed leeks and potato mixture is bubbly and browned at the edges. Serve straight off the pan with lemon wedges and extra herbs.