Roast Salmon With Parsley Dressing (Printable)

Roast salmon with leeks, onions, and zesty parsley dressing. Gluten-free, ready in 40 minutes with one pan.

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

# Directions:

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 serving plates. Spoon the parsley dressing generously over the salmon and serve immediately.

# Expert Advice:

01 -
  • One pan means you're actually relaxing while it cooks instead of babysitting three burners at once.
  • The parsley dressing tastes like restaurant-quality food you didn't stress making.
  • It's naturally gluten-free and dairy-free without feeling like you're missing anything.
  • Cleanup is genuinely minimal, which might be the best part of all.
02 -
  • Don't skip drying the salmon skin if you want it crispy—any moisture on the surface will steam instead of sear, and you'll miss out on that satisfying texture.
  • Make the dressing while the salmon roasts so it's fresh and bright; if you make it too far ahead, the parsley will darken and lose its vibrant color.
03 -
  • Pat your salmon fillets completely dry before roasting—moisture is the enemy of crispy skin, and crispy skin is where the texture magic happens.
  • Don't skip the lemon zest in the dressing; it's a small amount but delivers a concentrated brightness that you absolutely notice.
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