Spring Salmon with Creamed Leeks, Potatoes, and Asparagus

Name: Spring Salmon with Creamed Leeks, Potatoes, and Asparagus
Ingredients: 3 leeks, white and light green parts sliced; 2 tablespoons butter; 1 clove garlic, thinly sliced; a few sprigs of fresh thyme, leaves removed; 1/2 cup heavy cream; 3/4 – 1 cup chicken or vegetable broth; a couple pinches of lemon zest; salt and pepper to taste; 1 pound potatoes, rinsed and halved; 1 pound asparagus, tough bottom stems trimmed; 1 pound salmon (1 small filet per serving); olive oil, salt, and lemon juice

"We're bringing you a plate of sunshine for dinner! Perfectly golden-crisp salmon partnered next to oven-roasted asparagus and a buttery, rich, creamy leek sauce piled on crispy potatoes...."

INGREDIENTS

•

3 leeks, white and light green parts sliced

•

2 tablespoons butter

•

1 clove garlic, thinly sliced

•

a few sprigs of fresh thyme, leaves removed

•

1/2 cup heavy cream

•

3/4 – 1 cup chicken or vegetable broth

•

a couple pinches of lemon zest

•

salt and pepper to taste

•

1 pound potatoes, rinsed and halved

•

1 pound asparagus, tough bottom stems trimmed

•

1 pound salmon (1 small filet per serving)

•

olive oil, salt, and lemon juice

Go To Recipe

review