Salmon Fillets with Herbed Leeks

Salmon Fillets with Herbed Leeks
Photo by Scott Phillips

Ingredients

  • 4 salmon fillets (6 oz. each)
  • 4 sprigs fresh thyme
  • 4 leaves fresh sage
  • 3 large or 4 medium leeks (root and dark green parts removed), diced (to yield 3 cups), washed, and dried
  • 2 Tbs. olive oil
  • 3 large or 4 medium leeks (root and dark green parts removed), diced (to yield 3 cups), washed, and dried
  • Salt and freshly ground black pepper
  • + 18 more ingredients
    • 1 Tbs. minced fresh thyme
    • Grated zest of ½ lemon
    • 4 cloves garlic, minced
    • 1 Tbs. unsalted butter
    • Extra-virgin olive oil
    • Freshly ground black pepper
    • 1 Tbs. minced fresh sage
    • ½ tsp. salt; more to taste
    • 4 salmon fillets (6 oz. each)
    • 2 Tbs. olive oil
    • 1 Tbs. minced fresh thyme
    • Grated zest of ½ lemon
    • 4 cloves garlic, minced
    • 1 Tbs. unsalted butter
    • Extra-virgin olive oil
    • Freshly ground black pepper
    • 1 Tbs. minced fresh sage
    • ½ tsp. salt; more to taste

Season the fish fillets with salt and pepper. Drizzle them lightly with olive oil, rub them with the sage and thyme, and spread with the lemon zest. Lay a sage leaf and a sprig of thyme on each fillet. Cover with plastic wrap and refrigerate for up to an hour. Heat the oven to 400°F. In a wide, ...

View full recipe at Fine Cooking

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