Roast Salmon With Leeks and Onions (Print Version)

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

# Components:

→ 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

# Preparation Steps:

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 12-15 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 -
  • One pan means one thing to wash, which feels like a small rebellion against dinner cleanup.
  • The salmon stays impossibly moist while the vegetables turn jammy and almost sweet.
  • That parsley dressing tastes fancy but takes about three minutes to throw together.
  • Gluten-free and dairy-free without ever feeling like you're missing something.
02 -
  • Don't skip the initial 10-minute head start for the vegetables; it's the difference between tender leeks and ones that stay slightly firm.
  • Salmon continues to cook after you pull it from the oven, so err on the side of slightly underdone rather than overdone—carryover heat is real and it's your friend.
03 -
  • Buy your salmon from a good fishmonger who can tell you when it came in—day-old salmon tastes noticeably better than fish that's been sitting around.
  • If you're feeding people who care about these things, mention that it's naturally gluten-free and dairy-free, but don't make a big deal of it—just let the food speak for itself.
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