Roasted Salmon with Leeks and Potatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 550.0
- Total Fat: 33.9 g
- Cholesterol: 121.2 mg
- Sodium: 511.6 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.0 g
- Protein: 32.4 g
View full nutritional breakdown of Roasted Salmon with Leeks and Potatoes calories by ingredient
Introduction
This recipe is perfect for entertaining, easy but dramatic and delicious. Perfect paired with Chardonnay. This recipe is perfect for entertaining, easy but dramatic and delicious. Perfect paired with Chardonnay.Number of Servings: 6
Ingredients
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2 bunches leeks, trimmed and quartered lengthwise
1/4 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
1.5 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
1 pound fingerling potatoes
1 shallot
4 tablespoons unsalted butter, at room temperature
3 tablespoons chopped fresh chives
3 tablespoons fresh parsley
Juice of 1/2 lemon
Directions
Preheat the oven to 400 degrees F. Toss the leeks in a roasting pan with 1/4 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
Pulse the shallot in a food processor until minced. Add the butter, chives, tparsley, lemon juice, and salt to taste and pulse until combined.
Meanwhile, rub salmon with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Put back in the oven at 325 for 15 minutes. Take out, slice the salmon, season with salt and serve with the leeks and potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINSKANH.
Pulse the shallot in a food processor until minced. Add the butter, chives, tparsley, lemon juice, and salt to taste and pulse until combined.
Meanwhile, rub salmon with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Put back in the oven at 325 for 15 minutes. Take out, slice the salmon, season with salt and serve with the leeks and potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user KARINSKANH.
Member Ratings For This Recipe
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