Roast Salmon With Leeks and Onions (Print Version)

Roasted salmon with leeks, onions, and a vibrant parsley dressing. Gluten-free, simple, and delicious.

# 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 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp 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 tsp Dijon mustard
11 - 1 tsp capers, drained and chopped
12 - 1/2 tsp lemon zest
13 - 3 tbsp extra-virgin olive oil
14 - 1 tbsp fresh lemon juice
15 - Salt and pepper to taste

# How-To:

01 - Preheat the oven to 400°F.
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 evenly.
03 - Roast the vegetables for 10 minutes until they begin to soften.
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, 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 the roasted salmon and vegetables to plates. Spoon the parsley dressing generously over the salmon and serve immediately.

# Expert Advice:

01 -
  • Everything roasts together on one sheet, so cleanup is genuinely minimal and you can sit down faster.
  • The parsley dressing is bright and punchy, cutting through the richness of the salmon in the best way.
  • It looks impressive enough for guests but comes together quickly enough for a weeknight.
  • The vegetables get sweet and tender while the salmon stays moist and flaky.
02 -
  • Don't skip the 10-minute vegetable roast before adding the salmon or the leeks won't soften enough.
  • Pat the salmon fillets dry before placing them on the sheet so the skin has a chance to crisp up.
  • Make the dressing while the salmon cooks so you're not scrambling at the end and everything stays hot.
03 -
  • Line your baking sheet with parchment paper to make cleanup even easier and prevent the leeks from sticking.
  • If your salmon fillets are uneven in thickness, fold the thinner tail ends under so they cook at the same rate as the thicker parts.
  • Serve this with a simple green salad or roasted potatoes to make it feel like a complete meal without adding much effort.
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