Slow-Roasted Salmon with Potatoes Recipe

Name: Slow-Roasted Salmon with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt.
2
Roast until slightly golden, about 30 minutes.
3
Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil.
4
Set aside to come to room temperature.
5
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.
6
Roast until firm, 30 to 40 minutes.
7
Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
8
Pulse the shallot in a food processor until minced.
9
Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
10
Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest.
11
Slice the salmon, season with salt and serve with the leeks and potatoes.
12
Photograph by Con Poulos

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Roasted Salmon with Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Salmon with Potatoes

How did you like this recipe?

Frequently Asked Questions