Flavour Bomb Green Salmon & Leeks

A flavour-packed salmon bake with jammy leeks, herby lemon sauce, and a parmesan finish.

Introduction

Few dishes manage to strike the perfect balance between gourmet elegance and rustic comfort the way this Flavour Bomb Green Salmon & Leeks does. This dish takes a restaurant-quality approach to an easy, weeknight-friendly recipe. The combination of roasted, jammy leeks and a vibrant green herb sauce layered under tender, oven-baked salmon creates an unforgettable culinary experience.

In this recipe, we blend together herbs, lemon, garlic, white wine, and parmesan to create a deeply flavourful sauce that infuses the leeks and salmon as they bake. Every bite delivers a punch of herbaceous goodness, tang from the lemon, richness from the crème fraîche and parmesan, and an overall warmth from perfectly cooked salmon. The dish is then crowned with a bright herb topping, adding texture and freshness.

Whether you’re trying to impress guests or treat yourself to something special, this dish is the ultimate flavour-forward fish dinner.

 Ingredients (US Cup Measurements) – Serves 2

For the Salmon & Leeks:

• 2 small leeks (white part only), sliced into 1 cm thick rounds
• 1 cup fresh basil leaves
• 2 tbsp chopped fresh chives
• 1 small sprig rosemary (leaves only)
• 1½ tbsp lemon juice
• 4 cloves garlic, thinly sliced or minced
• ⅔ cup dry white wine
• ⅓ cup crème fraîche
• ⅓ cup finely grated parmesan cheese
• ⅓ cup chicken stock
• 2 fillets boneless, skin-on king salmon
• Extra virgin olive oil (for drizzling)
• Salt (to taste)

Optional Herb Topping:

• 1 small shallot, thinly sliced into rounds
• ½ cup mixed fresh herbs (e.g., parsley & chives)
• 3 tbsp crispy fried shallots
• 1 tbsp lemon juice
• Drizzle of extra virgin olive oil
• Pinch of salt

 Instructions

 Stage 1: Roast the Leeks

1. Preheat your oven to 425°F (220°C).
2. Arrange the sliced leeks in a single layer in a small oven dish.
3. Drizzle with extra virgin olive oil (EVOO) and sprinkle with salt.
4. Roast for 20–25 minutes, or until the leeks become soft and slightly caramelized.

 Stage 2: Make the Green Herb Puree

1. In a blender or Nutribullet, combine:
   • 1 cup basil leaves
   • 2 tbsp chives
   • Leaves from 1 sprig of rosemary
   • 1½ tbsp lemon juice
   • 1 tbsp EVOO
   • 2 tbsp water
2. Blitz until smooth and vivid green. Set aside.

 Stage 3: Prepare the Sauce

1. Heat a drizzle of EVOO in a medium frying pan over medium heat.
2. Add the sliced or minced garlic and cook for 1–2 minutes, stirring frequently until fragrant.
3. Pour in the white wine and allow it to reduce by half, about 2 minutes.
4. Remove from heat and whisk in:
   • The prepared green herb puree
   • ⅓ cup crème fraîche
   • ⅓ cup parmesan
5. Season with salt and pepper to taste.

 Stage 4: Assemble & Bake

1. Once the leeks are roasted, remove them from the oven.
2. Pour over ⅓ cup chicken stock and the green herb sauce, ensuring it spreads evenly.
3. Place the salmon fillets, skin-side down, on top of the leeks and sauce.
4. Season the salmon with salt and drizzle EVOO over each fillet.
5. Bake for 12–15 minutes on the upper oven rack, until the salmon is cooked through and the sauce is bubbling.

 Stage 5: Herb Topping (Optional, but Highly Recommended)

1. In a bowl, toss together:
   • 1 small shallot, sliced thinly
   • ½ cup chopped fresh herbs (e.g., parsley, chives)
   • 3 tbsp crispy fried shallots
   • 1 tbsp lemon juice
   • Drizzle of EVOO
   • Pinch of salt
2. Spoon this topping generously over the salmon just before serving.

 Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes

 Calories

• Approximate Calories: 520–550 kcal per serving

 How to Prepare This Recipe Step-by-Step

1. Gather and prep your ingredients.

Chop your leeks, herbs, garlic, and shallots. Measure out the liquids and cheeses. This mise-en-place will make the process smooth.

2. Roast your leeks.

Lay the leeks flat in your baking dish, season, and roast until jammy and tender. This forms the flavorful bed for your salmon.

3. Make your herby green puree.

This bright, fresh element is what sets the dish apart. It’s full of basil, chives, rosemary, and lemon—blended until vibrant green.

4. Create the creamy wine sauce.

Sauté garlic, deglaze with wine, and stir in the green puree, crème fraîche, and parmesan. This step is key to adding rich, tangy, herbaceous depth.

5. Assemble the dish.

Once your leeks are roasted, add the stock and green sauce. Nestle your salmon fillets on top, season them, and bake until just cooked.

6. Garnish and serve.

Right before serving, toss the herb topping and scatter it over the salmon for a pop of color, flavor, and crunch.

 Tips

• Clean your leeks well! Slice and rinse under water to remove any grit hidden in the layers.
• Adjust herbs to taste. Swap rosemary with tarragon or dill for a different spin.
• No crème fraîche? Use sour cream or Greek yogurt for a tangy alternative.
• Serving ideas: Pair this with parmesan mashed potatoes, roasted baby potatoes, or crusty sourdough bread.
• Leftover tip: Flake leftover salmon and mix it into cooked pasta with any remaining sauce the next day for a quick lunch.
• Don’t overbake the salmon. Check for doneness by seeing if the fish flakes gently with a fork.

Final Thoughts

This dish is all about layers of flavor and textures: soft, roasted leeks, rich creamy herb sauce, tender salmon, and a final herbaceous crunch. Despite its fancy look and taste, it’s relatively easy to make and requires mostly pantry and fridge staples. It’s a perfect dish to make when you want something that tastes like a special occasion but fits into a regular weeknight.

Whether you’re a seasoned home chef or just looking to try something different with salmon, this Flavour Bomb Green Salmon & Leeks recipe is sure to impress—and become a staple in your kitchen.

Enjoy every bite!