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Spring Salmon with Creamed Leeks and Asparagus

A pan-seared salmon fillet with crispy skin resting on a bed of creamed leeks and asparagus, the main component of Spring Salmon with Creamed Leeks.
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Make this light and elegant pan seared salmon with leeks for a quick, flavorful weeknight dinner that tastes like a special occasion.

Ingredients

Scale
  • 2 (6 ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 large leeks, white and light green parts only, thinly sliced
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh lemon juice
  • 1 bunch asparagus, trimmed
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Pat the salmon fillets dry and season both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Place the salmon skin-side down (if using skin-on) and sear for 4 to 5 minutes until the skin is golden crisp. Flip the salmon and cook for another 3 to 5 minutes until cooked through. Remove the salmon from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, for 5 to 7 minutes until they are soft and tender.
  4. Pour in the broth and bring to a simmer. Cook until the liquid has reduced by half, about 3 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and lemon juice. Let the sauce gently simmer for 2 minutes until slightly thickened. Stir in the Parmesan cheese, if using. Season the creamed leek sauce with salt and pepper.
  6. While the sauce simmers, steam or quickly blanch the trimmed asparagus until bright green and tender-crisp, about 3 minutes.
  7. To serve, spoon the creamy leek sauce onto plates. Top with the pan seared salmon and arrange the asparagus alongside.

Notes

  • For the best flavor, rinse the sliced leeks thoroughly in a colander to remove any grit before cooking.
  • If you prefer a smoother sauce, you can blend half of the leek mixture with the cream before returning it to the pan.
  • This dish pairs well with a simple side of quinoa or crusty bread to soak up the sauce.

Nutrition

Find it online: https://purecookingjoy.com/spring-salmon-with-creamed-leeks/

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