Creamed Spinach and Leeks with Roasted Salmon

Cook Type:

Oven

2 Tbsp butter
4 large leeks, white and light green parts chopped
1 Tbsp fresh thyme leaves
¼ cup dry white wine
1 lb baby spinach leaves
Humble & Frank LEMON BUTTER GARLIC SAUCE & MARINADE
1 cup heavy cream
4 boneless skinless salmon fillets
1 cup cherry tomatoes
Olive oil
Garlic toast to serve

Heat oven to 450°F.

Melt the butter in a large skillet and add leeks. Cook, stirring, until leeks are softened, 20-25 minutes. Add the thyme and the wine and cook for another 3 minutes. Add spinach, cover and steam until the spinach is wilted, 5-7 minutes. Stir in LEMON BUTTER GARLIC SAUCE and cream and simmer until warmed through. Season with salt and pepper.

While leeks are cooking, rub both the salmon and the tomatoes with a bit of olive oil, season with salt and pepper and roast until salmon is cooked through, 10-12 minutes.

Tuck salmon and tomatoes into the sauce and serve with crusty garlic toast.

Substitute with these products

Swap out the H&F product listed in the recipe above for one of the following.