Roast Salmon With Leeks Onions (Print Version)

Roasted salmon with leeks, onions, and a vibrant parsley dressing. 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 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:

01 - Preheat the oven 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.
03 - Roast the vegetables for 10 minutes.
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 cooks on one pan, so cleanup is as easy as dinner itself.
  • The parsley dressing adds a burst of freshness that makes every bite feel restaurant-worthy.
  • It's naturally gluten-free and dairy-free without sacrificing any flavor or richness.
02 -
  • Don't skip the head start for the vegetables, or they'll still be firm and pale when the salmon is done.
  • Let the salmon rest for a minute after pulling it from the oven so the juices settle and the texture stays silky.
03 -
  • Use a large enough baking sheet so the vegetables aren't crowded, or they'll steam instead of roast.
  • Make extra parsley dressing and keep it in the fridge, it's incredible drizzled over roasted chicken, grilled vegetables, or even scrambled eggs.
Go Back