Roasted Salmon with Leeks
Elevate your weeknight dinner routine with this elegant Roasted Salmon with Leeks recipe—a perfect balance of simplicity and sophistication. Featuring tender, flaky salmon fillets roasted atop a bed of caramelized leeks, this dish is infused with the bright, citrusy notes of fresh lemon slices and the earthy aroma of thyme. A quick sauté of garlic and leeks forms a luscious base, optionally deglazed with white wine for added depth of flavor. With just 15 minutes of prep time and 20 minutes in the oven, this one-pan meal is as practical as it is impressive. Serve it as a light yet satisfying main course that pairs beautifully with roasted potatoes, a leafy salad, or crusty bread for soaking up the juices. Whether you're cooking for a dinner party or a cozy family meal, this recipe delivers restaurant-quality results with minimal effort. Keywords: roasted salmon, caramelized leeks, one-pan meal, easy salmon recipe, healthy dinner, lemon thyme salmon.
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Recipe Information
Ingredients
- 4 pieces (about 6 ounces each) Salmon fillets, skin-on
- 3 medium Leeks
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 teaspoons Fresh thyme leaves
- 1 Lemon, thinly sliced
- 1.5 teaspoons Sea salt
- 1 teaspoon Ground black pepper
- 0.25 cup White wine (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the leeks by chopping off the dark green tops and root ends, leaving the white and light green sections. Slice them in half lengthwise, then into thin half-moons. Rinse thoroughly under cold water to remove any dirt or grit and pat dry with a paper towel.
In a large oven-safe skillet or roasting pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the sliced leeks, and cook for about 5 minutes, stirring occasionally, until they start to soften but do not brown.
Season the leeks with 1/2 teaspoon of sea salt and 1/2 teaspoon of ground black pepper. If using, deglaze the pan with white wine, stirring to combine. Spread the leeks evenly across the bottom of the skillet or pan.
Pat the salmon fillets dry with a paper towel and season each with the remaining sea salt and black pepper. Place the fillets on top of the leeks, skin side down.
Drizzle the remaining 1 tablespoon of olive oil over the salmon. Scatter the fresh thyme leaves and arrange thin slices of lemon over each salmon fillet.
Transfer the pan to the preheated oven and roast for 15-18 minutes, depending on the thickness of the salmon, until the fillets are cooked through and flake easily with a fork.
Remove the pan from the oven and let the salmon rest for 3-5 minutes before serving.
Serve the roasted salmon over a bed of caramelized leeks, garnished with additional thyme or lemon if desired.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.9 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 62.9 mcg | 315% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2960 mg | 63% | |
*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.
