Roast Salmon With Leeks and Onions (Printable Version)

Roasted salmon with leeks, onions, and fresh parsley dressing. Gluten-free, dairy-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

# Directions:

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 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, prepare the dressing: In a small bowl, combine parsley, garlic, Dijon mustard, capers, lemon zest, olive oil, and lemon juice. 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 cooks on one pan, so cleanup is as easy as sliding parchment into the trash.
  • The parsley dressing is bright and punchy, cutting through the richness of the salmon in the best way.
  • It looks impressive enough for company but takes less effort than most weeknight dinners.
  • You can swap the fish or vegetables based on what's in your fridge without losing the magic.
02 -
  • Don't skip the 10-minute vegetable head start or they'll still be crunchy when the salmon is done.
  • Check the salmon at 12 minutes, thicker fillets need the full 15, but thinner ones can overcook fast.
  • Make the dressing while the fish roasts so it's ready the second the pan comes out of the oven.
03 -
  • Line your baking sheet with parchment paper for truly effortless cleanup and to prevent sticking.
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • If your leeks are gritty, slice them first, then soak in a bowl of cold water and lift them out gently so the dirt sinks to the bottom.
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