Roasted Salmon with Leeks & Fingerlings

13 May

A wonderful way to celebrate spring, this complete meal is based upon one from the Food Network Magazine. It is absolutely delicious!

Time: 10min prep, 1hr+ cook        Serves: 2


  • 2 6-8 oz salmon fillets
  • 2 tbsp olive oil
  • 2 leeks, trimmed and quartered lengthwise
  • sea salt
  • 1/2 pound fingerling potatoes
  • 1/2 shallot
  • 1 1/2 tbsp butter, softened
  • 1 tbsp chives, snipped or chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1/2 – 1 tbsp tarragon, chopped (to taste – it has a distinctive flavor that can be rather strong)
  • splash lemon juice

How to make it

  • Preheat oven to 450F. Brush roasting pan with olive oil, add leeks and brush with olive oil. Season leeks with sea salt and roast until slightly golden, about 25 minutes. Remove & set aside.
  • Turn oven down to 275F. In another roasting pan allow salmon to come to room temperature. Brush with olive oil and season with salt. Roast until firm, about 35 minutes.
  • Bring a pot of salted water to boil. Add potatoes and cook for about 15 minutes or until fork tender. Drain & set aside.
  • Combine softened butter, herbs, and lemon juice.
  • Place salmon atop leeks, spread butter mixture across salmon and on potatoes. Roast for about 5 minutes. To plate, place leeks on plate and top with salmon with potatoes alongside.

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