Roast Salmon With Leeks and Onions (Printable)

Roasted salmon with leeks, onions, and vibrant 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

# Step-by-Step Guide:

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.
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 12–15 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 Suggestions:

01 -
  • Everything cooks on one pan, which means you are done cleaning up before you even sit down to eat.
  • The parsley dressing is bright and punchy, cutting through the richness of the salmon in the best possible way.
  • It looks impressive enough for company but is so simple you could make it half asleep on a Tuesday.
  • The vegetables roast until they are sweet and caramelized, soaking up all the flavors from the fish and lemon.
02 -
  • Do not overcook the salmon, it should be just opaque in the center and still a little glossy, or it will turn dry and chalky.
  • Make sure your leeks are well rinsed between the layers, they trap grit like nobody's business and one bite of sandy leek will ruin the whole dish.
  • The dressing tastes best when made fresh, but you can prep it an hour ahead and let the flavors meld in the fridge.
03 -
  • Pat the salmon fillets dry with a paper towel before roasting so the skin has a chance to crisp up instead of steaming.
  • Let the parsley dressing sit for five minutes before serving, it gives the garlic time to mellow and the flavors time to marry.
  • If your baking sheet is crowded, use two pans so the vegetables roast instead of steam, or they will turn soggy and pale.
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