Roast Salmon With Leeks Onions (Printer version)

Roasted salmon with leeks, onions, and vibrant parsley dressing. One pan, minimal cleanup, maximum flavor.

# 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

# Directions:

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 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, which means you can pour yourself a glass of wine instead of washing dishes mid-cook.
  • The parsley dressing is so bright and punchy it makes even mediocre salmon taste like it came from a coastal bistro.
  • It looks impressive enough for company but requires almost no technique or fuss.
02 -
  • Don't skip the 10-minute vegetable head start or you'll end up with crunchy leeks and overcooked salmon, I learned this the hard way on attempt number two.
  • The parsley dressing tastes best when it's made while the salmon roasts so it stays bright and fresh, not sitting around losing its edge.
03 -
  • Run your fingers gently over the salmon before cooking to find any pin bones and pull them out with tweezers, it takes thirty seconds and saves someone from an unpleasant surprise.
  • If your baking sheet is small or crowded, use two pans so the vegetables have space to caramelize instead of steam into mush.
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