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Baked Salmon with Leeks and Potatoes in a Lemon Dill Sauce Recipe

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4 from 65 reviews

This baked salmon with leeks recipe offers a simple yet flavorful dish perfect for a no-fuss evening meal. Tender salmon filets are baked atop a bed of leeks and new potatoes, enhanced with a creamy Dijon mustard and caper sauce, creating a melt-in-your-mouth experience filled with fresh herbs and a hint of lemon.

  • Total Time: 65 minutes
  • Yield: 2 servings

Ingredients

Vegetables and Protein

  • 2 leeks
  • 2 salmon filets
  • 14 oz new potatoes (400 g)

Sauce and Seasoning

  • 1 lemon
  • 1/2 cup crème fraîche or sour cream (100 g)
  • 1/2 cup whole milk (100 ml)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons capers
  • 6 sprigs dill, chopped
  • 1/4 cup water (60 ml)
  • Salt and pepper to taste

Instructions

  1. Prepare the leeks: Wash the leeks thoroughly, remove the dark green parts, and slice them thinly to ensure even cooking and delicate flavor.
  2. Cook the potatoes: Quarter the new potatoes, or halve them if they are small, then boil them in a large pot of salted water for about 10 minutes until just tender. Drain well.
  3. Make the sauce: In a bowl, combine the crème fraîche or sour cream with whole milk, Dijon mustard, capers, half of the chopped dill, salt, and pepper. Mix well until smooth and flavorful.
  4. Prepare to bake: Preheat your oven to 400°F (200°C). In a baking dish, create a base by layering the sliced leeks and boiled potatoes. Season with salt and pepper, then pour the water over the vegetables to keep them moist during baking.
  5. Add the sauce and begin baking: Pour the prepared creamy sauce evenly over the layered vegetables. Cover the baking dish with parchment paper and bake for 20 to 25 minutes to let the flavors meld and vegetables soften further.
  6. Add salmon and finish baking: Remove the parchment paper, season the salmon filets with salt and pepper, and place them on top of the baked vegetables. Bake uncovered for an additional 20 minutes until the salmon is cooked through and flaky.
  7. Garnish and serve: Remove the dish from the oven and sprinkle the remaining chopped dill and lemon zest over the top. Finish with a squeeze of fresh lemon juice to brighten the dish before serving.

Notes

  • You can substitute crème fraîche with sour cream if preferred.
  • Adjust the amount of Dijon mustard and capers according to your taste for more tanginess.
  • For a lower-fat version, use low-fat sour cream and milk.
  • Ensure salmon filets are of even thickness for uniform cooking.
  • This recipe pairs well with a light green salad or steamed vegetables.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesvibe.com/baked-salmon-with-leeks-and-potatoes-in-a-lemon-dill-sauce-recipe/