Steamed Salmon with Mushrooms and Leeks
Elevate your weeknight dinner with this light and flavorful Steamed Salmon with Mushrooms and Leeks. This healthy, one-pot dish combines tender, flaky salmon fillets with earthy cremini mushrooms and delicate leeks for a harmonious blend of flavors and textures. Infused with a zesty garlic, thyme, and lemon marinade, each bite is bright, aromatic, and satisfying. The gentle steaming technique locks in moisture while ensuring the vegetables remain perfectly tender. Ready in just 35 minutes, this wholesome recipe is perfect for busy nights yet elegant enough for entertaining. Pair it with steamed rice, quinoa, or crusty bread for a complete and nourishing meal. Healthy salmon recipes, quick weeknight dinners, and easy seafood dishes have never been this delicious!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 200 grams cremini mushrooms
- 2 medium leeks
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
Rinse the salmon fillets under cold water and pat them dry with paper towels.
Clean and slice the cremini mushrooms thinly.
Trim the root end and dark green tops off the leeks, leaving only the white and light green parts. Slice them into thin rounds and rinse thoroughly in cold water to remove any grit.
Peel and mince the garlic cloves finely.
In a small bowl, mix together the olive oil, lemon juice, minced garlic, fresh thyme leaves, salt, and black pepper to create a marinade.
Brush the salmon fillets with the marinade on both sides and let them rest for 10 minutes.
Prepare a steamer pot by adding 1 cup of water to the bottom and bringing it to a simmer.
In the steamer basket or tray, layer the sliced leeks and mushrooms evenly. Place the marinated salmon fillets on top of the vegetables.
Cover the steamer and cook for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Ensure the vegetables are tender but not mushy.
Carefully remove the salmon and vegetables from the steamer and arrange them on a serving platter.
Drizzle with any remaining marinade or a squeeze of fresh lemon juice for added brightness.
Serve hot with a side of steamed rice, quinoa, or crusty bread, and enjoy!
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.6 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1372 mg | 29% | |
*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.
