Roast Salmon With Leeks and Onions (Printable)

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

# Ingredient List:

→ 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

# How to Prepare:

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, extra-virgin 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 individual plates. Spoon the parsley dressing generously over the salmon and serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one sheet, so you can actually sit down and talk instead of hovering over multiple pots.
  • The parsley dressing is bright and punchy, cutting through the richness of the salmon in a way that feels almost restaurant-fancy.
  • It looks impressive but requires zero fancy technique, which means you can make it on a weeknight and still feel like you accomplished something.
02 -
  • Don't skip the 10-minute vegetable head start or the leeks won't soften enough and you'll end up with crunchy bits that don't belong.
  • If your salmon fillets are thicker than usual, add a couple extra minutes to the roasting time and check for doneness by gently pressing the thickest part with a fork.
  • Make the dressing while the salmon roasts so it sits for a few minutes and the flavors meld, but don't make it hours ahead or the parsley will lose its vibrant color.
03 -
  • Line your baking sheet with parchment paper for even easier cleanup, especially if you're cooking for a crowd and don't want to scrub later.
  • Let the salmon sit at room temperature for 10 minutes before roasting so it cooks more evenly and you don't end up with a cold center.
  • Taste your dressing before serving and don't be afraid to add an extra squeeze of lemon or pinch of salt, because balance is everything and your palate is the best guide.
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