Oven-baked salmon with potatoes

Ingredients:

• 3 leeks, trimmed and quartered lengthwise
• 1/3 tbsp. + 1 tbsp. l. olive oil
• 1.3 kg fresh wild salmon fillet with skin, center cut, bones removed
• 0.7 kg fingerling potatoes
• 1 shallot
• 4 tbsp (60 g) butter, room temperature
• 2 tablespoons chopped fresh chives
• 2 tablespoons fresh tarragon
• 2 tablespoons fresh parsley
• Juice of half a lemon

Preparation:

1. Preheat oven to 230°C. Toss leeks with 1/3 cup olive oil in a skillet; season with salt. Roast in the oven until golden brown, about 30 minutes.
2. Meanwhile, place the fish in another shallow dish and rub with the remaining 1 tablespoon of olive oil. Set aside to come to room temperature.
3. When the leeks are done, reduce the oven temperature to 275°F (135°C). Season the salmon with salt, place it in the pan on top of the leeks, and brush with olive oil. Bake until the fish is firm, 30-40 minutes.
4. Meanwhile, cook the potatoes in a saucepan of boiling salted water until tender, about 10 minutes; drain.
5. Puree the shallots in a food processor. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and puree again.
6. Remove the salmon from the oven and top with half of the herb butter mixture. Spoon the remaining mixture over the potatoes. Slice the fish, season with salt to taste, and serve with leeks and potatoes.