Sautéed salmon with leeks and tomatoes & Parmesan roasted carrots

I like to start my mornings by reading email briefings from various news organizations. The New York Times morning briefing is one of the ones I get, and they always include a recipe of the day at the end. They recently had a recipe for sautéed salmon with leeks and tomatoes. It sounded good and fairly easy, so I decided to give it a shot. I needed a side dish for it so I decided to pair it with a parmesan roasted carrots recipe from Your Home Based Mom. Both recipes came out well and I would definitely make them again. They’re both simple and require few ingredients and little effort. Enjoy!


Sautéed salmon with leeks and tomatoes ingredients (4 servings, 20 minutes):

  • 4 skinless, boneless salmon fillets, about 1 1/2 pounds
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 leek, well trimmed
  • 2 or 3 red ripe tomatoes, about 1 1/2 pounds
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh coriander or basil
Sautéed salmon with leeks and tomatoes instructions: 

  1. The fish should be at room temperature. If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
  2. Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
  3. Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
  4. Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
  5. Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
  6. Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.
Parmesan roasted carrots ingredients (2-4 servings, 25 minutes):
  • 8-10 carrots, peeled
  • 2 Tbsp butter, melted
  • 2 tsp garlic, minced
  • 4 Tbsp Parmesan Cheese
  • 1 tsp chopped parsley
Parmesan roasted carrots instructions: 
  1. Preheat oven to 400 degrees F.
  2. Mix melted butter and garlic together.
  3. Place carrots on a parchment paper lined baking sheet.
  4. Drizzle with butter/garlic mixture.
  5. Roast in oven for 15 minutes.
  6. Shake pan occasionally to rotate carrots.
  7. Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
  8. Top with parsley and serve immediately

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