Pan-Seared Salmon with Creamy Leeks and Sweet Potato Puree

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more affordable and widely available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a lower-cost alternative.

sweet potatoes

🥗Healthier: cauliflower

💰Cheaper: regular potatoes

Regular potatoes are less expensive and still provide a creamy texture.

Add butter to a pan and melt it.

Add sliced leeks to the pan and season with salt and pepper.

Cook leeks until they are translucent and caramelized.

Reduce heat to medium-low and add creme fraiche, stirring until it melts and becomes creamy.

Transfer cooked leeks to a bowl and let cool in the fridge.

Poke holes in the sweet potato with a fork and place it on a sheet pan.

Roast sweet potato at 400 degrees Fahrenheit for 30 to 40 minutes until wrinkly and skin separates from flesh.

Peel the roasted sweet potato and place it in a food processor.

Add melted butter to the sweet potato in the processor and pulse to combine.

Add milk in one tablespoon increments to achieve desired creamy texture, being careful not to dilute the flavor.

Season sweet potato puree with salt and pepper to taste and transfer to a bowl.

Pat the salmon fillet dry with a paper towel to avoid steaming.

Season salmon with salt and pepper.

Heat olive oil in a pan over medium-high heat and place salmon flesh-side down.

Cook until the bottom is a quarter of an inch opaque, then flip to sear the other side until golden brown.

Finish cooking salmon in the oven if desired for passive cooking while heating side dishes.

Plate the dish starting with leeks in an oval pattern, then place the salmon on top, followed by a squeeze of lemon juice and chopped parsley.

Add sweet potato puree in two or three mounds on the plate and garnish with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens