Salmon with Leeks
Salmon and leeks complement each other well. The leeks have a strong taste to balance out the flavor of the salmon. This recipe is a nice combination of two great tastes.
INGREDIENTS | SERVES 4
4 leeks
2 tablespoons coconut butter
1 tablespoon raw honey
3 carrots, cut into matchsticks
2 pounds salmon fillets
2 teaspoons olive oil
1 teaspoon ground black pepper
Preheat oven to 425°F.
Trim leeks and discard root end and outer leaves. Cut lengthwise.
Melt coconut butter in a large skillet over medium-high heat, add leeks, and cook until soft, about 5 minutes.
Drizzle the leeks with honey and cook until they turn brown, 15–20 minutes.
Stir in carrots and cook until tender, about 10 minutes.
Line a baking sheet with foil and spray with cooking spray. Place salmon on baking sheet. Brush salmon with olive oil and sprinkle with black pepper.
Roast the salmon in oven until flesh is pink and flaky. Serve salmon topped with leek and carrot mixture.
PER SERVING Calories: 423 | Fat: 19 g | Protein: 37 g | Sodium: 160 mg | Fiber: 4.5 g | Carbohydrate: 27 g
Leeks Are a Healthy Choice
Not only are leeks high in fiber, but they also contain folic acid, calcium, potassium, and vitamin C. Leeks are quite antiseptic and have been found to have antiarthritic properties.
