| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 5 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 3 bunches leeks, trimmed and quartered lengthwise
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt
- 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
- 1 1/2 pounds fingerling potatoes
- 1 shallot
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh parsley
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
- Meanwhile, place the salmon in another shallow pan and rub 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.
- Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
- Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 651 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 53 g |
| Cholesterol | 122 mg |
| Sodium | 991 mg |
| Serving Size | 1 of 6 servings |
| Calories | 651 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 53 g |
| Cholesterol | 122 mg |
| Sodium | 991 mg |
Reviews
Delicious and easy! Cooked leeks for 20 minutes only at high temp and salmon for 25 minutes.
Very good method for preparing salmon. Excellent herb butter. I would roast the salmon 15-20 minutes also.
Very good recipe. Very delicious. Definitely will keep it.
What is a “bunch” of leeks??? Any guess as to how many that is or what that would be in weight?
This is the best way to cook salmon. Followed the directions exactly except, I only cooked the salmon for 20 minutes. The salmon was moist and cooked perfectly. The butter sauce brings the whole dish together, it is yummy on the potatoes as well as the Salmon. Great dish for company. Definitely a keeper.
This was fabulous. My 15 year old son made this and it was definitely a dish we will repeat for company. He did it entirely on his own & it was perfect!
After reading all the other reviews, I modified the recipe by cooking each the leeks and salmon for only 15 minutes in separate pans. This prevented the leeks from burning and the salmon from drying out. Other than that, I followed the rest of the recipe as is and the food turned out pretty good. The roasted leeks had this sweet, nutty flavor that you can only get from roasting at a high heat.
This recipe was delicious. I roasted the leeks and the potatoes together and kept and eye on the leeks so they would brown, but not burn. I decided to broil the salmon since we like the crispy top. The herb butter was amazing. This whole dinner is time consuming but I would do it again. The presentation was fabulous. I topped the leeks with the salmon and had the potatoes on each side. I added green beans incase the leeks were not well received, but, they were. Very good.
I fixed the Slow-Roasted Salmon with Potatoes on May 7, 2011. First, I would not classify it as “easy.” The directions to measure the herbs lacked specificity: dice and cut before measuring? Leave it all to blend in food processor? The outcomes are quite different. The herb sauce on salmon with leeks and potatoes ruined a perfectly good bottle of 2006 Chateau de Cary Potet Montagny “Les Reculerons.” Second, two ovens would be appropriate for this recipe. Having said that, I would try the butter and herb mix with scallops or with scrambled eggs and hash browns.
I would have rated this meal with 5 stars, but the leeks burnt in the hot oven for that long. I think next time I will try cooking the leeks at a lower temp, or for less time. Other than that, the combination of the salmon, leeks and potatoes was delicious … and I definitely will try it again … just changing the temp or time for the leeks.