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Prep Time
15 mins
Cooking Time
15 mins
Total Time
1 h 30 m
Serves
8

Ingredients

2 tbsp
butter
30 mL
1 tsp
olive oil
5 mL
5 cups
diced leeks (white part as well as 2 in./5 cm of the pale green part)
1.25 L
2
bay leaves
1/4 cup
white wine
60 mL
1/2 tsp
salt, divided
2 mL
2 lb.
Atlantic salmon, skin on
1 kg
1/2 cup
finely chopped fresh dill, loosely packed
125 mL
1/2 cup
sour cream
125 mL
1 tbsp
each lemon zest and juice
15 mL

Method

Step 1
Place butter, olive oil, leeks, bay leaves, wine and 1/4 tsp (1 mL) salt in a skillet over medium heat. Cover and bring to a simmer until tender, stirring occasionally, 45 to 50 min., taking care not to scorch. Remove from heat, discard bay leaves, transfer leek mixture to a bowl to cool, then refrigerate for 15 min. Preheat oven to 350°F (180°C).
Step 2
Place salmon, skin side down, on a parchment paper-lined rimmed baking sheet. Season with remaining salt and spread cooled leek mixture over salmon. Bake on middle rack of oven, 20 min. or until salmon is cooked through and flakes easily.
Step 3
Meanwhile, prepare lemon sour cream. Mix together sour cream, lemon zest and juice and a pinch of salt. Sprinkle salmon with dill and cut into 8 equal portions and serve with lemon sour cream.

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Characteristics

Better for you Dinner

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
220
Fat:
11 g
Saturated Fat:
3 g
Carbs:
8 g
Fibre:
1 g
Cholesterol:
70 mg
Protein:
23 g
Sodium:
230 mg