Roast Salmon With Leeks Onions (Printable Version)

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

# What You 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 Make It:

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.
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 by combining 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 roasts together on a single sheet pan, so cleanup is almost nonexistent.
  • The parsley dressing is punchy and herby, giving the mild salmon a real lift.
  • Leeks and onions get soft and caramelized, turning into something almost jammy underneath the fish.
  • It looks impressive enough for company but easy enough for a tired Tuesday.
02 -
  • Do not skip the first roast of the vegetables alone, they need that head start or they will still be crunchy when the salmon is done.
  • Check your salmon at 12 minutes, thicker fillets may need the full 15 but thinner ones can dry out fast.
  • Make the dressing while the fish cooks so it is ready the second you pull the pan out, the flavors meld better when spooned on hot salmon.
03 -
  • Use a rimmed baking sheet so the juices from the salmon and vegetables do not spill in your oven.
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly.
  • Double the parsley dressing and keep extra in the fridge, it is incredible on roasted chicken, grilled vegetables, or even scrambled eggs.
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