Roast Salmon With Leeks Onions (Printer-friendly)

Pan-roasted salmon with leeks, onions, and vibrant parsley dressing. Gluten-free, dairy-free, ready in 40 minutes.

# Required Ingredients:

→ 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 Steps:

01 - Set 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 evenly.
03 - Roast the vegetables for 10 minutes until they begin to soften.
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 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 roasts together on one pan, so cleanup is practically nonexistent and you can actually relax while dinner cooks.
  • The parsley dressing is so vibrant and punchy that it wakes up the whole dish, turning simple roasted salmon into something that feels restaurant-worthy.
  • It's naturally gluten-free and dairy-free, which means you can serve it to almost anyone without worry or substitution.
02 -
  • Don't skip the 10-minute head start for the vegetables, I once added everything at once and the leeks were still crunchy while the salmon was overcooked.
  • Make the dressing while the salmon bakes so it stays fresh and green, if you make it too far ahead the parsley can oxidize and lose its brightness.
03 -
  • Pat the salmon fillets dry with a paper towel before roasting so they don't steam and the skin has a chance to crisp up a little on the bottom.
  • Use a large enough baking sheet so the vegetables aren't crowded, otherwise they'll steam instead of caramelize and you'll miss out on those sweet, golden edges.
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