Pin it The scent of roasted leeks hits differently on a rainy Wednesday. I was standing at the counter, debating whether to order takeout again, when I remembered I had salmon in the fridge and a bundle of leeks going soft. What started as a lazy necessity turned into something I now make on purpose. The whole thing comes together on one pan, which means less scrubbing and more time to sit down and actually enjoy dinner.
I made this for a friend who swore she hated cooked onions. She ate two servings and asked for the recipe before she left. Watching her scrape up every bit of that parsley dressing with a fork was all the validation I needed. Sometimes the simplest meals are the ones people remember, not because theyre complicated, but because they just work.
Ingredients
- Salmon fillets: Skin-on keeps the fish moist and gives you crispy edges if you let it sit undisturbed.
- Leeks: They go sweet and tender in the oven, way more interesting than plain onions alone.
- Red onion: Adds a slight sharpness and gorgeous color that looks great on the plate.
- Olive oil: For roasting the vegetables, use regular olive oil, save the fancy stuff for the dressing.
- Sea salt and black pepper: Season everything well, especially the vegetables, they need it.
- Lemon slices: They roast right on top of the salmon and add a subtle citrus perfume.
- Fresh flat-leaf parsley: The backbone of the dressing, do not skip or substitute with dried.
- Garlic clove: One small clove is enough, it mellows into the dressing without overpowering.
- Dijon mustard: Adds body and a gentle tang that ties the dressing together.
- Capers: Salty, briny little bursts that make the dressing come alive.
- Lemon zest and juice: Brightens everything, use a microplane for the zest to avoid bitterness.
- Extra-virgin olive oil: This is where the good oil matters, it coats your tongue and carries all the flavors.
Instructions
- Get the oven hot:
- Preheat to 400°F so the vegetables start caramelizing right away. A cold oven will steam them instead of roasting.
- Prep the vegetables:
- Toss leeks and red onion with olive oil, salt, and pepper on a large baking sheet. Spread them out so they roast evenly, not steam in a pile.
- Start roasting the veg:
- Let them go for 10 minutes to get a head start. Theyre denser than the salmon and need the extra time.
- Add the salmon:
- Nestle the fillets skin-side down right among the vegetables and top with lemon slices. The fish will finish cooking at the same time the veg get tender.
- Finish roasting:
- Roast for 12 to 15 minutes until the salmon flakes easily. Dont overcook it or it gets dry and chalky.
- Make the dressing:
- While everything roasts, chop parsley finely and mix with garlic, mustard, capers, zest, oil, and lemon juice. Taste it and adjust salt and pepper, it should be punchy.
- Plate and serve:
- Transfer salmon and vegetables to plates and spoon the dressing generously over the top. Serve immediately while everything is warm.
Pin it I served this on a night when I was too tired to care about impressing anyone. My partner looked up halfway through and said it tasted like something from a restaurant. That kind of accidental win is what keeps me coming back to simple recipes like this one.
Serving Suggestions
This dish is complete on its own, but I like pairing it with roasted baby potatoes or a scoop of steamed rice to soak up the dressing. A simple green salad with lemon vinaigrette keeps the meal light but satisfying. If youre feeding a crowd, double the dressing recipe because people will want extra.
Storage and Reheating
Leftovers keep well in the fridge for up to two days in an airtight container. Reheat gently in a low oven or eat it cold over greens for lunch. The dressing loses some brightness after a day, so if you plan to meal prep, store it separately and drizzle fresh before serving.
Swaps and Variations
If you cant find leeks, use thinly sliced fennel or shallots instead. Trout and cod both work beautifully in place of salmon, just adjust the cooking time slightly depending on thickness. For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- Try swapping parsley for cilantro and adding lime juice for a different vibe.
- Add cherry tomatoes to the pan halfway through roasting for extra sweetness.
- Top with toasted pine nuts or slivered almonds for crunch.
Pin it This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something you actually look forward to. Keep it in your rotation and youll always have an answer when someone asks whats for dinner.
Recipe Q&A
- → Can I use frozen salmon fillets?
Yes, but ensure they're completely thawed and patted dry before roasting. Excess moisture can prevent proper browning and may increase cooking time slightly.
- → What other vegetables work well with this preparation?
Fennel, cherry tomatoes, asparagus, or zucchini are excellent alternatives. Just adjust roasting times based on the vegetable's density—softer vegetables need less pre-roasting time.
- → How do I know when the salmon is perfectly cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F. It should appear opaque throughout with a slightly translucent center for moist, tender results.
- → Can I make the parsley dressing ahead of time?
Absolutely. Prepare the dressing up to 24 hours in advance and store it refrigerated in an airtight container. Bring to room temperature and stir well before serving for best flavor.
- → What's the best way to store leftovers?
Store salmon and vegetables separately from the dressing in airtight containers for up to 3 days. Reheat gently in a 300°F oven for 8-10 minutes, then add fresh dressing before serving.
- → Can I substitute the parsley dressing with something else?
Try a lemon-butter sauce, tahini drizzle, or chimichurri for variety. Each brings different flavor profiles while complementing the roasted salmon and vegetables beautifully.