Roast Salmon with Leeks
Elevate your dinner table with this elegant yet easy-to-make Roast Salmon with Leeks recipe, a perfect harmony of delicate flavors and vibrant freshness. Succulent salmon fillets are roasted to perfection, surrounded by a bed of tender, golden sautéed leeks infused with garlic, thyme, and a splash of white wine for a bright, aromatic sauce. Finished with a zesty hint of fresh lemon, this dish comes together in just 40 minutes, making it an ideal choice for both weeknight meals and special occasions. Packed with healthy omega-3s and bursting with flavor, this one-pan recipe pairs beautifully with a side of roasted vegetables or crusty bread, ensuring a deliciously satisfying and wholesome dining experience.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 3 large leeks
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (minced) garlic
- 1 (zested and juiced) lemon
- 1 tablespoon (chopped) fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup white wine
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Trim and clean the leeks by slicing off the dark green tops and root ends, leaving only the pale green and white parts. Slice them in half lengthwise, then into 1/4-inch half-moon shapes. Rinse thoroughly under cold water to remove any dirt or grit and pat dry.
Heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat. Add the leeks and sauté for 5-7 minutes, stirring frequently, until they are softened and slightly golden.
Add the minced garlic to the leeks and cook for an additional 1 minute until fragrant. Stir in the white wine, lemon juice, lemon zest, thyme, salt, and black pepper. Cook for 2 minutes, allowing the liquid to reduce slightly. Remove from heat.
Place the salmon fillets on the prepared baking sheet, skin-side down if applicable. Brush each fillet with the remaining 1 tablespoon of olive oil and season lightly with salt and black pepper.
Spread the sautéed leeks evenly around and on top of the salmon fillets on the baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove the salmon and leeks from the oven and let rest for 2 minutes. Serve warm, garnished with additional fresh thyme or lemon wedges if desired.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 19.8 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
