Roast Salmon With Leeks Onions (Printer-Friendly)

Roasted salmon with leeks, onions, and vibrant parsley dressing. One pan, 40 minutes, gluten-free perfection.

# 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

# How to Make It:

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.
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, prepare the parsley dressing: In a small bowl, combine parsley, garlic, Dijon mustard, capers, lemon zest, olive oil, and lemon juice. Stir well. 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 sliding a sheet into the sink.
  • The parsley dressing transforms simple roasted salmon into something vibrant and restaurant-worthy.
  • It's naturally gluten-free and dairy-free, so it works for nearly everyone at the table.
  • You can prep the dressing ahead and let the oven do the rest of the work.
02 -
  • Don't skip the 10-minute vegetable head start, the salmon cooks faster and you want everything to finish together.
  • Check the salmon at 12 minutes; ovens vary and overcooked salmon turns dry and loses its silky texture.
  • Make the dressing while the fish roasts, it only takes a few minutes and the timing works perfectly.
03 -
  • Pat the salmon fillets dry before placing them on the pan, this helps the skin crisp up instead of steaming.
  • If your baking sheet is crowded, use two pans so the vegetables roast instead of steam.
  • Taste the dressing before serving and add an extra squeeze of lemon if it needs brightness.
Go Back