Roast Salmon With Leeks Onions (Printable)

Roasted salmon with leeks, onions, and fresh parsley dressing. Gluten-free, dairy-free, ready in 40 minutes.

# 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

# Directions:

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.
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 Tips:

01 -
  • Everything cooks on one sheet pan, so you can actually sit down after dinner instead of scrubbing pots.
  • The parsley dressing is bright and punchy, cutting through the richness of the salmon in a way that feels restaurant-quality.
  • You can prep the dressing while the fish roasts, making this genuinely doable on a weeknight.
  • Leftovers taste incredible cold the next day, flaked over greens or eaten right out of the fridge.
02 -
  • Don't flip the salmon, letting it roast skin-side down the whole time keeps it moist and prevents it from sticking to the pan.
  • If your leeks are very thick, slice them a bit thinner so they cook through in the same time as the onions.
  • The parsley dressing can be made up to an hour ahead and left at room temperature, but don't add the lemon juice until just before serving or it will dull the parsley's color.
03 -
  • Use a rimmed baking sheet, not a flat one, so the juices and olive oil don't run off into your oven.
  • Let the salmon rest on the pan for a minute after it comes out of the oven, it makes it easier to lift off without the skin sticking.
  • Double the parsley dressing and keep the extra in the fridge, it's incredible on roasted chicken, grilled vegetables, or even drizzled over scrambled eggs.
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