Hey there my friend 👋. If you love salmon, this recipe is for you. It’s fresh, creamy, and loaded with tender leeks, buttery potatoes, and crisp asparagus.
And the best part? You can make it in just one pan. Less cleanup, more time to enjoy your meal. I’ll show you the simple steps to get that perfectly cooked salmon with rich, velvety creamed leeks.
Let’s get cooking.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs
- Small bowl
Important Info
- Servings: 4 servings
- Estimated Cost to make this recipe: About $18 for all the ingredients
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Calories per serving: 480 calories
- Cook method: Stovetop
- Season: Best for Spring
- Courses: Main Course
- Cuisine: American
- Diets: LowCalorieDiet, GlutenFreeDiet
How to Make Spring Salmon with Creamed Leeks, Potatoes, and Asparagus
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 salmon fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large leeks, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon zest
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Salmon fillets | Trout or cod fillets |
| Heavy cream | Half-and-half or coconut milk |
| Chicken broth | Vegetable broth or water |
| Dijon mustard | Yellow mustard or whole-grain mustard |
| Baby potatoes | Russet potatoes (diced) |
| Asparagus | Green beans or snap peas |
Instructions
- Season the salmon fillets with salt and black pepper. Set them aside while you prep the vegetables.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the salmon, skin-side down, and cook for about 3 minutes until golden. Flip and cook for another 2 minutes. Remove from the pan and set aside.
- Add the butter to the same pan. Toss in the leeks and garlic. Cook for about 3 minutes until soft.
- Pour in the heavy cream, chicken broth, Dijon mustard, and lemon zest. Stir and let it simmer for 2 minutes.
- Add the baby potatoes, cover, and let them cook for about 10 minutes until they start to soften.
- Place the asparagus in the pan and cook for another 3 minutes.
- Return the salmon to the pan, nestling it into the sauce. Cook for another 5 minutes, letting the flavors combine.
- Taste and adjust seasoning if needed. Serve warm.
Helpful Tips
- If your leeks have dirt between the layers, soak them in water before slicing.
- Use a non-stick skillet to prevent the salmon from sticking.
- If you want extra crispy salmon skin, pat the fillets dry before cooking.
- Cut the potatoes into equal sizes so they cook evenly.
- Add a squeeze of lemon juice before serving to brighten up the flavors.
What to Serve with Spring Salmon with Creamed Leeks, Potatoes, and Asparagus
This dish is already a full meal, but you can pair it with:
- Crusty bread to soak up the sauce
- A fresh green salad
- Roasted carrots or Brussels sprouts
How Do You Serve the Recipe?
I like to serve this straight from the skillet for a rustic feel. A wide shallow bowl works great to hold the creamy sauce and keep everything warm.
Where Do You Serve This Recipe the Most?
This recipe is perfect for springtime dinners, picnics, and Easter gatherings. It’s also a great choice for a romantic date night at home since it looks fancy but is easy to make.
Storage
Short-term Storage (Room Temperature)
- If you are serving this dish within 2 hours, cover it with foil to keep it warm.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat to avoid drying out the salmon.
Freezing
- I do not recommend freezing this dish because the cream sauce may separate when reheated.
Frequently Asked Questions
Can I use frozen salmon?
Yes, but thaw it completely before cooking. Pat it dry to remove excess moisture.
What can I use instead of heavy cream?
You can use half-and-half or coconut milk, but the sauce will be slightly thinner.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches 145°F internally.
Can I add more vegetables?
Yes, mushrooms, spinach, or bell peppers would be great additions.
What if I don’t have a skillet big enough?
You can use a large pot or divide the ingredients between two smaller pans.