Roast Salmon With Leeks Onions (Print Version)

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

# What You'll Need:

→ 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:

01 - Preheat the oven to 400°F (200°C).
02 - Arrange the 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.
03 - Roast the vegetables for 10 minutes.
04 - Remove the baking sheet from the oven. Nestle the salmon fillets skin-side down among the vegetables. Arrange lemon slices over the salmon.
05 - Return to the oven and roast for 12 to 15 minutes, or until the salmon is just cooked through and vegetables are tender.
06 - While the salmon bakes, prepare the parsley dressing: In a small bowl, combine parsley, garlic, Dijon mustard, capers, lemon zest, olive oil, and lemon juice. Stir well. Season with salt and pepper to taste.
07 - Transfer the roasted salmon and vegetables to plates. Spoon the parsley dressing generously over the salmon. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to enjoy your meal.
  • The leeks and onions get soft and sweet in the oven, soaking up all the flavors from the salmon and lemon.
  • The parsley dressing adds a bright, herbaceous punch that makes every bite feel fresh and alive.
  • It looks impressive enough for guests but is simple enough for a Tuesday night.
02 -
  • Don't skip giving the leeks a head start in the oven, or they'll still be tough when the salmon is done.
  • Check your salmon at 12 minutes, especially if your fillets are on the thinner side, because overcooked salmon turns dry and loses its silky texture.
  • Make the dressing while the fish roasts so everything comes together hot and you're not scrambling at the end.
03 -
  • Line your baking sheet with parchment paper for even easier cleanup, the salmon skin won't stick and the vegetables lift right off.
  • If you want extra richness, add a pat of butter on top of each salmon fillet in the last two minutes of roasting.
  • Double the parsley dressing and keep it in a jar, it's incredible on so many things and lasts all week in the fridge.
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