Slow-Roasted Salmon with Potatoes

Ingredients:   -- 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.