-- 3 bunches leeks, trimmed and quartered lengthwise
-- 1/3 cup plus 1 tablespoon extra –virgin olive oil
-- Sea Salt
-- 3 pounds fresh, skin-on center-cut wild salmon fillet, bones removed
-- 1 ½ pounds fingerling potatoes or small red potatoes
-- 1 shallot
-- 4 tablespoons unsalted butter, at room temperature
-- 2 tablespoons chopped fresh chives
-- 2 tablespoons fresh tarragon
-- 2 tablespoons fresh parsley
-- Juice of ½ lemon

Directions:

-- Preheat the oven to 450 degrees. Toss the leeks in a roasting pan with 1/3 cup of olive oil;
season with salt. Roast until slightly golden, about 30 minutes.
-- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon
olive oil. Set aside to come to room temperature.
-- When the leeks are done, reduce the oven temperature to 275 degrees . Season the salmon
with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30-40 minutes.
-- Meanwhile, cook the potatoes in a pot of boiling salt water until fork tender, about 10 minutes;
drain.
-- Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley,
lemon juice, and salt to taste and pulse until combined.
-- Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the
rest. Slice the salmon, season with salt and serve with the leeks and potatoes.