Spring Salmon with Creamed Leeks, Potatoes, and Asparagus Recipe

A spring salmon dinner with creamy leeks, potatoes, and asparagus is a fresh take on the classic dish.
The fish goes beautifully with the earthy flavors of leek and potato while the creaminess from heavy whipping cream makes it feel super decadent.

One pan salmon and asparagus is a quick and easy recipe that will leave you with a delicious dinner. The cream sauce is the perfect accompaniment to this dish.

For supper, we’re bringing you a platter of sunshine! Perfectly golden-crisp fish, oven-roasted asparagus, and a buttery, rich, creamy leek sauce heaped high atop crispy potatoes.

Spring-Salmon-with-Creamed-Leeks-Potatoes-and-asparagus-Recipe

This recipe is for everyone, but particularly for those of us who have been stuck in the dreadful splotchy grey of winter’s end, because it’s like, “Oh heeeeey!” Do you recall what color was? Look at how lovely, bright, and welcoming it is! For your eyes, I am a beautiful food artwork!”

The soft flaky salmon’s vivid unbelievable pink, with golden olive oil-crisped edges. The roasted asparagus’s vivid green color beckons us to springtime. The creamy leek-drenched potatoes, dotted with vivid flashes of chives, and an almost fluorescent slice of lemon.

It’s as though it’s in Technicolor. It’s delectable. It’s bold and bright, and it’s serving supper with a side of sunlight.

Ingredients for this Spring Salmon are bright, fresh, and cheerful.

Ingredients like lemon and asparagus, as well as bright fresh salmon, sing like spring birds in this dish, but the star is the roasted potatoes with creamed leeks. They’re rich, creamy, and delicious, yet with a hint of zesty zest of lemon. You may want to devour the whole pan of them, but trust us when we say the whole dish is a song. To make it happen, you’ll need the following:

For the leeks, prepare as follows:

  • leeks
  • butter
  • garlic
  • thyme leaves
  • a lot of cream
  • Broth made with chicken and vegetables
  • zest of lemon
  • a pinch of salt and pepper

For your sheet pan, follow these instructions:

  • potatoes
  • asparagus
  • salmon (You can also fry them separately in a pan for additional golden crispiness, which is delicious!)
  • lemon juice, olive oil, and salt

Let’s Make Salmon and Potatoes with Spring Flings

Overall, this is a rather simple recipe to put together. Because it takes a few soaks to get the leeks grit-free, and then you have to make them all creamy buttery soft, the leeks are the lone diva here, but this star is worth every effort. So let’s get started:

  1. Prepare the leeks. Leeks are disgustingly filthy! Put them in a basin of water after thinly slicing and gently break them apart so that any dirt caught between the layers falls to the bottom. Pull the leeks out of the top after the dirt has settled, dump the water, and repeat until clean. (If you merely strain, the dirt will just fall back on them!)
  2. Cream your leeks. Melt some butter in a skillet and cook until the leeks are soft and yummy.  Add the garlic and thyme in with the leeks, then the broth and a lot of cream. Let it simmer until it thickens a bit into a nice creamy sauce. Then remove from heat and add the zest of lemon and season to taste. 
  3. Get your sheet pan ready. Start with the potatoes, which should be drizzled with olive oil and seasoned with salt and pepper. After approximately ten minutes, add the asparagus to the pan and continue roasting with the same procedure.
  4. Prepare the salmon. This is our favourite method: in a pan, heat a little oil and add the salmon, skin side down. Cook for a few minutes until it releases easily, then turn and cook for a few minutes longer until the outside is golden crispy and done to your liking. (You could also bake the salmon on a sheet pan for convenience, but you’ll miss the golden-crisp that’s such a joy here.)
  5. Make potato & leek magic. Pour that creamy leek mixture over the roasted potatoes and bake until bubbly and browned at the edges.

Creamed leek sauce on a spoon over a saucepan

Perfect Salmon Cooking Techniques

There are a few different ways to prepare the fish here. Baking salmon is one of our favorite no-fuss, no-brainer methods for getting a great cook on it. And you could certainly accomplish that here by combining it with your potatoes and asparagus in a pan! However, if you’re ready to go the additional mile and clean an extra dish, we suggest crisping these fillets in a pan with olive oil.

In terms of texture and flavor, the golden brown crispy borders that you receive all over this dish are on another level. Because the salmon cooks rapidly, you’ll need to watch it carefully so it doesn’t dry out. However, that golden crisp…oof, it was well worth the additional pampering.

Pan-fried salmon on a plate with asparagus, potatoes, and creamed leeks

This vibrant, colorful, delectable, and wonderfully fulfilling spring supper is ready to serve. Please, please, please, please, please, please, please, please, please, please, please, please, please, please, please

Frequently Asked Questions about Spring Salmon with Potatoes

Will putting my salmon in the oven instead of frying it in a pan make it crispy?

The simplest technique is to use a baking sheet, however it will not become crispy, and I want a crispy outside! Simply toss your salmon on the sheet pan with the vegetables and creamed leeks for the final ten minutes of cooking if you want a quick alternative.

What’s the best way to remove all the dirt off the leeks?

If you throw the contents of the rinse dish into a strainer, all of the dirt at the bottom will merely fall back on top of the leeks, which is why it’s best to pick them out with a skimmer or your hands first, then discard the water.

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Description

For supper, we’re bringing you a platter of sunshine! Perfectly golden-crisp fish, oven-roasted asparagus, and a buttery, rich, creamy leek sauce heaped high atop crispy potatoes. 


Leeks in a Cream Sauce:

  • 3 sliced leeks, white and light green portions
  • 2 tablespoons unsalted butter
  • 1 garlic clove, finely sliced
  • a few sprigs of thyme leaves, leaves removed
  • 1/2 cup a lot of cream
  • 3/4 – 1 cup broth (chicken or vegetarian)
  • a couple pinches of zest of lemon
  • a pinch of season with salt and pepper to taste

Other Information:

  • 1 pound washed and halved potatoes
  • 1 pound asparagus, trimmed of tough bottom stems
  • Salmon, 1 pound (1 small filet per serving)
  • lemon juice, olive oil, and salt

  1. Preheat oven to 425 degrees Fahrenheit. In a dish of water, place the sliced leeks. Massage and tear them apart gently to dislodge any dirt trapped between the layers. Allow the dirt to settle before removing the leeks from the dish and dumping the water. To get them clean, repeat as many times as required. (My 3-year-old daughter enjoys assisting with this! This is a fantastic activity for kids.)
  2. Place your potatoes on a sheet pan and drizzle with olive oil. Season with a pinch of salt and pepper. Roast for 10 minutes.
  3. After ten minutes, add the asparagus to the pan, drizzle with olive oil and season with a pinch of salt and pepper. Return the pan to the oven for another 10-15 minutes.
  4. Melt the butter in a pan over medium high heat while the vegetables are roasting. Cook, stirring periodically, for 10 minutes, or until the leeks are tender and delicious. 
  5. 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’s 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 zest of lemon to the mixture. Taste and season. 
  6. In a skillet, heat a little oil over medium high heat. Cook for a few minutes, skin side down, until the salmon can be gently released and flipped. Cook for a few minutes on the opposite side, until the outside is golden brown and the salmon is done to your liking.
  7. Over the baked potatoes, pour the creamy leek mixture. Bake for 10 minutes, or until the salmon is cooked through and the creamed leeks and potato mixture has browned around the edges. Serve immediately with lemon wedges and more herbs. YUMO!
  • 15-minute prep time
  • Time to prepare: 35 minutes
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