Roast Salmon With Leeks Onions (Printable)

Roasted salmon with leeks, onions, and vibrant parsley dressing. Gluten-free, one-pan, ready in 40 minutes.

# What you'll 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

# Method:

01 - Preheat the oven to 400°F.
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 and serve immediately.

# Expert Advice:

01 -
  • Everything happens on one sheet, which means you're genuinely done in under an hour with almost no dishes waiting for you.
  • The parsley dressing transforms simple roasted vegetables into something that tastes restaurant-quality without any fussy techniques.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor or nutrition for dietary needs.
02 -
  • Don't skip the initial 10-minute vegetable roast—it's the difference between limp leeks and ones that are actually caramelized and sweet.
  • The salmon is done when the thickest part looks just barely opaque; it will continue cooking slightly after you pull it out, so pull it a minute early if you're nervous.
03 -
  • Buy salmon that smells like clean ocean, not fishy; if it smells off at the store, it will only get worse at home.
  • Room-temperature salmon cooks more evenly than cold fish straight from the fridge, so pull it out 10 minutes before you preheat the oven.
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