Roast Salmon With Leeks and Onions (Printable)

Roasted salmon with leeks, onions, and zesty parsley dressing. Gluten-free, dairy-free, 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 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp 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 tsp Dijon mustard
11 - 1 tsp capers, drained and chopped
12 - 1/2 tsp lemon zest
13 - 3 tbsp extra-virgin olive oil
14 - 1 tbsp fresh lemon juice
15 - Salt and pepper to taste

# How To Make It:

01 - Set oven temperature 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 evenly.
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 until 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 roasted salmon and vegetables to serving plates. Spoon parsley dressing generously over salmon and serve immediately.

# Expert Tips:

01 -
  • Everything roasts together on one pan, so cleanup is as easy as sliding parchment into the bin.
  • The parsley dressing tastes like springtime and turns simple roasted fish into something you'd order at a bistro.
  • Leeks and red onion get sweet and jammy in the oven, creating a vegetable side that needs no extra work.
02 -
  • Don't skip the 10-minute vegetable head start or the salmon will finish before the leeks and onions have a chance to caramelize.
  • Pat the salmon dry before placing it on the pan so it doesn't steam and stays tender with a slight crust on the edges.
03 -
  • Use parchment paper or a silicone mat on the baking sheet for effortless cleanup and to prevent sticking.
  • Let the salmon rest for a minute after pulling it from the oven so the juices redistribute and each bite stays moist.
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