Pan-Seared Salmon with Leek & Lemon Pan Sauce and Crispy Herb Potatoes

Preheat oven to 425°F (220°C).

Wash and cut 1.5 lbs of Yukon gold potatoes into 1-inch chunks. Pat them dry with paper towels to remove excess moisture.

Strip leaves from 2 sprigs of rosemary and 2 sprigs of thyme, then finely chop. Mince 2 cloves of garlic.

In a large bowl, toss potato chunks with 2 tbsp olive oil, chopped herbs, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Spread potatoes in a single layer on a baking sheet. Roast for 35-40 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.

While potatoes roast, prepare the salmon and sauce components. Trim the dark green parts from 2 medium leeks, then slice in half lengthwise. Rinse thoroughly under cold water to remove any grit between layers. Slice the white and light green parts into thin half-moons.

Zest the lemon, then cut in half. Juice one half (you'll need about 2 tbsp) and slice the other half into thin rounds.

Mince the shallot and remaining garlic clove. Roughly chop 1 tbsp capers.

Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes without moving until skin is crispy.

Carefully flip salmon and cook for another 2-3 minutes until medium-rare to medium in the center. Transfer to a plate and tent with foil to keep warm.

In the same skillet with the salmon fond, reduce heat to medium and add 1 tbsp butter. Add sliced leeks and minced shallot with a pinch of salt. Sauté for 4-5 minutes until softened but not browned.

Add minced garlic and cook for 30 seconds until fragrant.

Pour in 1/3 cup white wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Let simmer for 2-3 minutes until reduced by half.

Add 1/2 cup chicken broth, 2 tbsp lemon juice, lemon zest, and remaining thyme sprigs. Simmer for 3-4 minutes until slightly reduced.

Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard. Simmer for 2-3 minutes until sauce thickens slightly.

Remove thyme sprigs. Add chopped capers and remaining 1 tbsp butter, stirring until melted. Taste and adjust seasoning with salt and pepper.

To serve, place a portion of crispy potatoes on each plate. Top with a salmon fillet, skin-side up. Spoon the leek and lemon sauce around and over the salmon. Garnish with lemon slices and additional fresh herbs if desired.