Salmon with Leeks and Onions (Printable)

Roasted salmon with leeks, onions, and vibrant parsley dressing. Gluten-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

# Directions:

01 - Heat oven to 400°F.
02 - Arrange 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 vegetables for 10 minutes until they begin to soften.
04 - Remove baking sheet from oven. Nestle salmon fillets skin-side down among the vegetables. Arrange lemon slices over the salmon.
05 - Return to oven and roast for 12 to 15 minutes, or until salmon is just cooked through and vegetables are tender.
06 - While 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 roasted salmon and vegetables to plates. Spoon parsley dressing generously over salmon and serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is as easy as dinner itself.
  • The parsley dressing adds a bright, herbaceous kick that makes simple ingredients feel special.
  • It looks impressive enough for guests but requires almost no skill to pull off.
  • You can have a complete, nourishing meal on the table in under 45 minutes.
02 -
  • Don't skip the 10-minute head start for the vegetables, or they'll come out undercooked and bland while the salmon overcooks.
  • Use a timer for the salmon and check it at 12 minutes, because even an extra 3 minutes can turn it dry and chalky.
  • Make the dressing while the fish roasts so the garlic has time to mellow slightly in the oil and lemon juice.
03 -
  • Line your baking sheet with parchment paper for even easier cleanup and to prevent sticking.
  • If your fillets are uneven in thickness, tuck the thinner tail end under itself so everything cooks evenly.
  • Double the parsley dressing and keep extra in the fridge, it's incredible on roasted chicken, grilled vegetables, or even scrambled eggs.
Return