Spring Salmon with Creamed Leeks and Asparagus

Preheat oven to 425°F. Halve the potatoes and spread them cut-side down on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.

Add the trimmed asparagus to the sheet pan alongside the potatoes. Toss with a drizzle of oil, salt, and pepper. Return to the oven and roast for 10 to 15 more minutes until both are golden and tender.

While the vegetables roast, melt butter in a skillet over medium-high heat. Add the cleaned and sliced leeks, and cook for about 10 minutes, stirring occasionally, until soft and wilted. Add the garlic and thyme leaves, cooking until fragrant. Pour in the broth and cream, then let the mixture simmer for 10 to 15 minutes until thickened. Stir in lemon zest and season to taste.

Heat oil in a separate skillet over medium-high heat. Place the salmon fillets skin-side down and cook without moving until the skin releases easily, about 4 minutes. Flip and cook for another 2 to 3 minutes until the exterior is golden and the salmon reaches your desired doneness.

Spoon the creamed leeks over the roasted potatoes on the sheet pan and return to the oven for a few minutes until bubbly. Plate the potatoes with leek sauce, asparagus, and salmon. Serve with lemon wedges and fresh herbs.