Begin by washing and preparing your ingredients: slice the leeks, chop the asparagus, and peel the Yukon Gold potatoes. Dice the potatoes into equal-sized cubes for even cooking. Preheat your oven to 400°F (200°C).

In a medium pot, place the cubed potatoes and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Simmer for about 15 minutes until fork-tender, then drain and mash with olive oil, salt, and pepper.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped leeks and sauté for about 5 minutes until translucent. Pour in the heavy cream and let simmer for another 5 minutes until slightly thickened.

Add chopped asparagus and lemon juice to the skillet, cooking for 3–4 minutes until tender but crisp.

Season salmon fillets with salt and pepper, place in a baking dish with a drizzle of olive oil, and bake for 12–15 minutes until flakes easily with a fork.

Fold the creamed leeks into the mashed potatoes to create a base. Plate with a scoop of potato-leek mixture topped with sautéed asparagus and a salmon fillet.

Garnish with fresh herbs or additional lemon juice. Serve immediately and enjoy!