Roast Salmon With Leeks Onions (Printable)

Roasted salmon with leeks, onions, and fresh parsley dressing. Gluten-free and ready in 40 minutes.

# Ingredient List:

→ Fish & Vegetables

01 - 4 salmon fillets (about 5.3 oz each), skin-on
02 - 2 large leeks, trimmed and sliced into 1/2-inch rounds
03 - 1 large red onion, sliced into wedges
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - 1 lemon, sliced

→ Parsley Dressing

08 - 1 cup fresh flat-leaf parsley, finely chopped
09 - 1 small garlic clove, minced
10 - 1/2 teaspoon Dijon mustard
11 - 1 teaspoon capers, drained and chopped
12 - 1/2 teaspoon lemon zest
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste

# How to Prepare:

01 - Set oven to 400°F (200°C).
02 - Arrange leeks and red onion in a single layer on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
03 - Roast vegetables for 10 minutes until they begin to soften.
04 - Remove baking sheet from oven. Nestle salmon fillets skin-side down among the vegetables. Arrange lemon slices over the salmon.
05 - Return to oven and roast for 12 to 15 minutes, or until salmon is cooked through and vegetables are tender.
06 - While salmon bakes, combine parsley, garlic, Dijon mustard, capers, lemon zest, olive oil, and lemon juice in a small bowl. Stir well and season with salt and pepper to taste.
07 - Transfer roasted salmon and vegetables to serving plates. Spoon parsley dressing generously over salmon and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so you're not stuck at the sink scrubbing three different dishes when you'd rather be eating.
  • The parsley dressing tastes like summer even in February, bright and sharp enough to wake up your whole plate.
  • It's naturally gluten-free and dairy-free without tasting like it's trying to be, just good food that happens to work for a lot of people.
  • You can have this on the table in under an hour, start to finish, even if you're moving slowly.
02 -
  • Don't skip the 10-minute head start for the vegetables, I tried adding everything at once and the leeks came out half-raw while the salmon overcooked.
  • Pat the salmon dry with a paper towel before placing it on the pan, otherwise the skin won't crisp and it'll steam instead of roast.
  • Make the dressing while the fish cooks so the flavors have a few minutes to meld, it tastes noticeably better than if you throw it together at the last second.
03 -
  • If you want extra heat, stir a pinch of crushed red pepper flakes into the parsley dressing, it adds a quiet warmth that doesn't overpower the fish.
  • Save any leftover dressing in a jar and use it on roasted vegetables, grilled chicken, or even tossed with pasta the next day.
  • Swap the salmon for trout or cod if that's what you have, just adjust the cooking time since thinner fillets will cook faster.
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