Salmon with house leeks and lemon thyme

Salmon with house leeks and lemon thyme

I had some thyme left from our csa bag, and I was brainstorming how to use it for dinner. Tomorrow is our next csa pick up, so I wanted to have last weeks vegetables used up. I like salmon with thyme, and house leeks are supposed to taste a little lemony, so. . . the final recipe was salmon with house leeks and lemon thyme.

House leeks

House leeks, also called hens and chicks are often planted in dry sunny places and will thrive as a ground cover and in rock gardens. We have some planted by a blueberry bush in our garden. (A planting experiment of Jeremy’s).

Recently it came to our attention that these hens and chicks are edible and have been used as food and medicine. Here is a link to a website that we use a lot to check for edibility of plants. Plants for a Future.

Most often house leeks were eaten raw in salads or in a beverage. We decided to try them cooked. They didn’t have a lot of flavor on their own, but looked pretty with the salmon and offered a nice texture. Next time I think we will try the house leeks pickled or marinated in a viniagrette.

Salmon with house leeks and lemon thyme recipe

This recipe was pretty easy. Served with a cucumber avocado salad, malanga rhubarb medley, and roasted mixed sweet potato hash, this was a delicious dinner.

Salmon with house leeks and lemon thyme

The house leeks give a slight lemon flavor along with the lemon thyme which complements the salmon nicely. And house leek rosettes are a pretty garnish too!

  • salmon as needed
  • 1 handful lemon thyme
  • 1 house leek rosette for each serving of salmon
  • 1 onion chopped
  • 1 Tbsp coconut or olive oil per serving
  • salt to taste
  • minced garlic if desired
  1. Place frozen or fresh salmon in glass baking dish. Sprinkle salt over top of salmon pieces.

  2. Place chopped onions, minced garlic, lemon thyme, and house leek rosettes on top of salmon pieces.

  3. Drizzle oil over top of everything and cover baking dish with aluminum foil. 

  4. Bake at 400 degrees F for about 20 minutes. Check to be sure fish is cooked through before serving. Cook time will depend on the thickness of your fish.

Recipe Notes

We ate this with a cucumber avocado salad, malanga rhubarb medley and mixed sweet potato hash. Mmmmmm. A tasty summer dinner. 

If you try the house leeks, please share your recipes.

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