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'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.
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, 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 Hints:

01 -
  • Everything cooks on one pan, so cleanup is faster than the actual cooking time.
  • The parsley dressing adds brightness without needing any fancy techniques or hard to find ingredients.
  • It looks impressive enough for company but forgiving enough for a weeknight.
  • The leeks and onions turn jammy and sweet, soaking up all the salmon juices as they roast.
02 -
  • Do not skip the 10 minute head start for the vegetables, they need the extra time to soften or they will still be crunchy when the salmon is done.
  • Check your salmon at the 12 minute mark, especially if your fillets are on the thinner side, because overcooked salmon turns chalky fast.
  • The parsley dressing tastes best when it sits for a few minutes, so make it while the fish roasts and let the flavors marry.
03 -
  • Let your salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly and the center does not stay cold.
  • If your baking sheet is crowded, use two pans or the vegetables will steam instead of roast and you will lose that caramelized sweetness.
  • Add a pinch of crushed red pepper flakes to the dressing if you like a little heat, it cuts through the richness without overwhelming the parsley.
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