Salmon white with leek and carrots

**Salmon with Leeks and Carrots – A Healthy, Flavorful Dinner Option**

Looking for a meal that’s not only delicious but also healthy and easy to prepare? Look no further than **Salmon with Leeks and Carrots**. This dish combines the rich, tender flavor of salmon with the natural sweetness of carrots and the mild, slightly earthy taste of leeks. The result is a balanced and satisfying meal that’s packed with essential nutrients, including omega-3 fatty acids, vitamins, and minerals. Whether you’re looking to impress guests at a dinner party or enjoy a simple yet flavorful meal for yourself, this dish checks all the boxes.

### Ingredients:

– 4 salmon fillets (approximately 6 oz each)
– 2 tablespoons olive oil
– 1 tablespoon butter
– 2 leeks, cleaned and sliced (white and light green parts)
– 2 medium carrots, peeled and thinly sliced
– 1 garlic clove, minced
– 1/2 cup vegetable or chicken broth
– 1 tablespoon fresh lemon juice
– 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
– Salt and freshly ground black pepper, to taste
– Fresh parsley or dill, for garnish (optional)

### Instructions:

#### 1. **Prepare the Vegetables**
Start by preparing the leeks and carrots. Trim the leeks, removing the tough green parts, and slice the remaining white and light green sections into thin rings. Rinse them thoroughly to remove any sand or dirt between the layers.

Peel the carrots and slice them into thin rounds or half-moons, depending on your preference. This ensures they cook evenly and absorb the flavors of the dish.

#### 2. **Cook the Leeks and Carrots**
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and carrots to the skillet. Sauté them for about 5-7 minutes, stirring occasionally, until they start to soften and become fragrant. The leeks will soften and become translucent, while the carrots will begin to release their natural sweetness.

3. **Add Garlic and Seasonings**
Once the leeks and carrots have softened, add the minced garlic to the pan. Stir and cook for another 1-2 minutes until the garlic becomes fragrant but not burned. Sprinkle the vegetables with dried thyme (or fresh thyme if you have it) and season with salt and pepper to taste. Stir to combine, ensuring the garlic and thyme coat the vegetables evenly.

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