Roast Salmon With Leeks Onions (Printable)

Gluten-free salmon with roasted leeks, onions, and zesty parsley dressing. Ready in 40 minutes with minimal cleanup.

# Ingredient List:

→ 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

# 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 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 12–15 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 Advice:

01 -
  • Everything roasts together on one pan, so there are no extra pots to scrub or timing to juggle.
  • The parsley dressing is bright and herby, cutting through the richness of the salmon in the best way.
  • It looks impressive enough for guests but comes together faster than ordering takeout.
02 -
  • Don't skip the first 10 minutes of roasting the vegetables alone, they need that head start to caramelize properly before the salmon goes in.
  • Use skin-on salmon fillets, the skin acts as a barrier and keeps the fish from overcooking or sticking to the pan.
  • Make the dressing while the salmon roasts so it's fresh and vibrant, it loses its brightness if it sits too long.
03 -
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly and stays tender in the center.
  • If your baking sheet is small, use two and swap their positions halfway through roasting so everything browns evenly.
  • Double the parsley dressing and keep extra in the fridge, it's incredible on grilled chicken, roasted vegetables, or even stirred into pasta.
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