Roast Salmon With Leeks Onions (Print)

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

# What You 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 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp 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 tsp Dijon mustard
11 - 1 tsp capers, drained and chopped
12 - 1/2 tsp lemon zest
13 - 3 tbsp extra-virgin olive oil
14 - 1 tbsp fresh lemon juice
15 - Salt and pepper, to taste

# Directions:

01 - Heat oven to 400°F.
02 - Arrange 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 vegetables for 10 minutes until they begin to soften.
04 - Remove baking sheet from oven. Nestle salmon fillets skin-side down among the vegetables. Arrange lemon slices over the salmon.
05 - Return to oven and roast for 12–15 minutes until salmon is cooked through and vegetables are tender.
06 - 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 roasted salmon and vegetables to plates. Spoon parsley dressing generously over salmon. Serve immediately.

# Helpful Hints:

01 -
  • Everything roasts together, so youre not juggling three burners and a timer.
  • The parsley dressing brings a bright, herby punch that makes plain salmon feel fancy.
  • Its naturally gluten-free and dairy-free without tasting like it compromised on anything.
  • Minimal prep means you can pull this off even when youre half distracted by a podcast.
02 -
  • Dont crowd the pan or the vegetables will steam instead of caramelize.
  • Let the salmon come to room temperature for 10 minutes before roasting so it cooks evenly.
  • Make the dressing while the salmon roasts, not before, so the parsley stays bright green.
03 -
  • Use a fish spatula to lift the salmon cleanly off the pan without tearing the skin.
  • Taste the dressing before serving and add more lemon juice if it feels flat.
  • Line your baking sheet with parchment for even easier cleanup.
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