Crispy Salmon with Leek Sauce

  • Level: Easy
  • Total: 25 min
  • Active: 5 min
  • Yield: 2 servings
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Leek Sauce:

2 tablespoons unsalted butter

2 leeks, thinly sliced

1 clove garlic, minced

1 cup organic vegetable stock

1/4 cup fresh parsley

Sea salt

Freshly cracked pepper

1/4 cup fresh dill, chopped


2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 medium fillet salmon

Handful baby spinach, for serving

1 lemon


  1. For the leek sauce: Heat a saucepan over medium-low heat. Add the butter, leeks and garlic and cook until soft, about 5 minutes. Turn up the heat to medium and add the vegetable stock, parsley, sea salt and pepper to taste. Let simmer for another 5 minutes. Pour into a food processor and add the dill. Puree and set aside.
  2. For the salmon: Heat the olive oil and butter in a pan over medium heat. Put the salmon fillet into the pan skin-side down and cook for about 8 minutes. Flip and cook until it's sufficiently cooked to your liking, or another 3 minutes. Place a portion of raw baby spinach on a plate and slide the salmon fillet over the top and drizzle with lots of leek sauce. Squirt with fresh lemon juice and enjoy.

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