Sheet Pan Salmon with Roasted Asparagus and Creamy Leek Sauce
Perfectly roasted salmon fillets and tender spring asparagus come together on one pan for an effortless weeknight dinner. The silky leek sauce adds a delicate, buttery finish that elevates this simple dish to restaurant quality.
Ingredients
- 4 salmon fillets (150g each), skin-on
- 450g fresh asparagus, woody ends trimmed
- 2 large leeks, white and light green parts only
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 150ml double cream
- 120ml chicken or vegetable stock
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- Lemon wedges for serving
Instructions
Preheat oven to 200°C (400°F) and line a large sheet pan with baking paper.
Halve the leeks lengthwise, wash thoroughly to remove grit, and slice thinly into half-moons.
Melt butter with 1 tablespoon olive oil in a saucepan over medium heat. Add leeks and cook for 8-10 minutes until soft and lightly golden.
Add garlic to the leeks and cook for 1 minute. Pour in stock and cream, stir in mustard, and simmer for 5 minutes until slightly thickened. Season with 1/4 teaspoon salt and keep warm.
Toss asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper. Arrange in a single layer on the prepared sheet pan.
Pat salmon fillets dry and rub with remaining 1 tablespoon olive oil. Season with remaining 1/2 teaspoon salt and pepper. Place salmon skin-side down on the sheet pan alongside the asparagus.
Roast for 12-15 minutes until asparagus is tender-crisp and salmon reaches an internal temperature of 63°C (145°F) when measured at the thickest part with a meat thermometer.
Stir lemon juice into the warm leek sauce and adjust seasoning to taste.
Serve salmon and asparagus drizzled generously with creamy leek sauce, garnished with fresh dill and lemon wedges.
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