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**Salmon with Leeks and Carrots: A Healthy and Flavorful Delight**
If you’re looking for a light, healthy, and incredibly flavorful meal, *Salmon with Leeks and Carrots* is the perfect dish to add to your repertoire. This recipe combines the delicate flavors of fresh salmon with the sweetness of tender leeks and carrots, making it an elegant yet simple dish that’s ideal for any occasion. Whether you’re preparing a weeknight dinner or hosting a special gathering, this dish is sure to impress with its balance of flavors and vibrant colors.
### Ingredients
* 4 salmon fillets (skin-on or skinless)
* 2 medium leeks, cleaned and sliced into thin rounds
* 2 medium carrots, peeled and sliced into thin matchsticks or rounds
* 2 tablespoons olive oil (or butter for richer flavor)
* 1 tablespoon fresh lemon juice
* 2 cloves garlic, minced
* 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
* Salt and freshly ground black pepper, to taste
* 1/4 cup vegetable or chicken broth (optional for extra moisture)
* Fresh parsley or dill, chopped, for garnish (optional)
* Lemon wedges for serving (optional)
### Instructions
#### Step 1: Prepare the Vegetables
Begin by preparing your vegetables. Clean the leeks thoroughly, as they can sometimes harbor dirt in between their layers. Slice the leeks into thin rounds, and then peel and slice the carrots into matchsticks or thin rounds. Set them aside.
#### Step 2: Cook the Vegetables
In a large skillet, heat the olive oil (or butter) over medium heat. Once hot, add the sliced leeks and carrots. Sauté them for about 5–7 minutes, stirring occasionally, until the leeks are soft and the carrots begin to soften. You want the vegetables to retain some texture, so don’t overcook them.
Add the minced garlic, dried thyme, salt, and black pepper. Continue to cook for another 2–3 minutes, allowing the flavors to meld together. If the vegetables seem too dry, you can add a splash of vegetable or chicken broth to keep them moist.
#### Step 3: Cook the Salmon
While the vegetables are cooking, season the salmon fillets with salt, pepper, and a drizzle of olive oil or melted butter. In a separate skillet or pan, heat a bit of olive oil over medium-high heat. Once the pan is hot, add the salmon fillets skin-side down (if using skin-on fillets). Cook the salmon for about 3-4 minutes on the first side, until the skin becomes crispy and golden.
Flip the fillets and cook for another 3-4 minutes on the other side, depending on the thickness of the salmon. The salmon should be just cooked through, tender, and slightly flaky. For an added touch of flavor, drizzle a little lemon juice over the fillets while cooking.
#### Step 4: Combine and Serve
Once the vegetables are cooked and the salmon is ready, arrange the sautéed leeks and carrots on a serving platter or individual plates. Gently place the salmon fillets on top of the vegetables.
Garnish with fresh chopped parsley or dill for a burst of color and a fresh, herbal flavor. Serve with lemon wedges on the side for a little extra citrus zing.
