Spring Salmon with Creamed Leeks, Potatoes, and Asparagus
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy-skinned salmon fillet with roasted asparagus and creamy leek sauce over crispy potatoes. An elegant, balanced plate combining a delicate sauce with roasted vegetables and rich fish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 leeks, white and light green parts sliced
- 2 tablespoons butter
- 1 clove garlic, thinly sliced
- a few sprigs of fresh thyme, leaves removed
- 1/2 cup heavy cream
- 3/4 – 1 cup chicken or vegetable broth
- a couple pinches of lemon zest
- salt and pepper to taste
- 1 pound potatoes, rinsed and halved
- 1 pound asparagus, tough bottom stems trimmed
- 1 pound salmon (1 small filet per serving)
- olive oil, salt, and lemon juice
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 830mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 133mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 830MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.