Roast Salmon With Leeks Onions (Printable Version)

Roasted salmon with leeks, onions, and fresh parsley dressing. Healthy, gluten-free, and 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

# How To Make:

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 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. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is as easy as dinner itself.
  • The parsley dressing adds a bright, herbaceous punch that makes plain salmon feel special.
  • It's naturally gluten-free and dairy-free without tasting like it's missing anything.
  • Roasting the vegetables first gives them a head start, so they come out tender and golden alongside perfectly cooked fish.
02 -
  • Don't skip the 10-minute head start for the vegetables, or they'll come out underdone while the salmon overcooks.
  • Pat the salmon dry before placing it on the pan so the skin has a chance to crisp instead of steam.
  • Make the dressing while the salmon roasts so it's fresh and vibrant when you serve, not sitting around losing its punch.
03 -
  • Use a large enough baking sheet so nothing overlaps, or the vegetables will steam instead of roast.
  • If your salmon fillets vary in thickness, check the thinner ones a minute or two early to avoid overcooking.
  • Double the parsley dressing and keep extra in the fridge, it's incredible on roasted vegetables, grilled chicken, or even scrambled eggs.
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