Salmon with Roasted Leeks, Potatoes and Salad
8 baby leeks, rinsed and split
10 – 15 tiny potatoes
2 hard boiled eggs
2 radishes sliced thin
4 c salad greens
8 oz salmon fillet
1/3 c olive oil
1 tsp dijon mustard
2 cloves garlic, minced
Juice of 1/2 lemon
Preheat oven to 400. Toss leeks and potatoes with olive oil on a large sheet pan, season with salt and pepper. Roast for 20 – 40 minutes – keep an eye on the leeks – and pull them out if they cook quicker. Stir and toss a couple times during the process.
Combine 1/3 c olive oil, garlic, lemon juice and mustard in a small jar, shake to combine.
Place salmon in a small roasting pan, drizzle with olive oil and season with salt and pepper. Roast for 15 – 20 minutes until cooked through.
Toss greens with a little dressing, split between two plates, top with radishes and capers. Toss leeks with a little dressing and split between plates. Split the salmon fillet between plates and scatter potatoes and eggs.