Roast Salmon With Leeks Onions (Printable Version)

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

# List of Ingredients:

→ Fish & Vegetables

01 - 4 salmon fillets (about 5.3 oz each), skin-on
02 - 2 large leeks, trimmed and sliced into 0.5 inch rounds
03 - 1 large red onion, sliced into wedges
04 - 2 tablespoons olive oil
05 - 0.5 teaspoon sea salt
06 - 0.25 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 - 0.5 teaspoon Dijon mustard
11 - 1 teaspoon capers, drained and chopped
12 - 0.5 teaspoon lemon zest
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste

# How-To Steps:

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.
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 - In a small bowl, combine parsley, garlic, Dijon mustard, capers, lemon zest, olive oil, and lemon juice. Stir well. Season with salt and pepper to taste.
07 - Transfer the roasted salmon and vegetables to plates. Spoon the parsley dressing generously over the salmon. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is as easy as rinsing a baking sheet and wiping down your cutting board.
  • The parsley dressing is bright and punchy, cutting through the richness of the salmon in a way that feels restaurant-quality without any fuss.
  • Leeks turn impossibly tender and sweet when roasted, adding a subtle depth that plain vegetables just dont deliver.
  • You can prep the dressing while the fish bakes, making the whole process feel effortless and timed perfectly.
02 -
  • Dont skip the 10-minute head start for the vegetables, or theyll still be firm and raw when the salmon is done.
  • If your salmon fillets are thicker than usual, add an extra 2 to 3 minutes to the roasting time and check for doneness with a fork.
  • The dressing can be made up to a day ahead and stored in the fridge, but let it come to room temperature before serving so the olive oil loosens up.
03 -
  • Line your baking sheet with parchment paper for even easier cleanup, though the vegetables will caramelize slightly better directly on the metal.
  • If your oven runs hot, check the salmon a few minutes early to avoid overcooking, because theres a fine line between perfectly flaky and dry.
  • Add a pinch of red pepper flakes to the dressing if you like a little heat, or stir in a teaspoon of honey for a touch of sweetness that balances the lemon.
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