One-Pan Roast Salmon Leeks Onions

The first time I made this salmon was on a Tuesday evening when I had zero energy for multitasking. I threw everything on one pan, mostly because I didnt want to wash dishes later, and ended up with this dinner that made my apartment smell like a cozy restaurant. Now its my go-to when I want something impressive but absolutely effortless.

I served this to my sister last month when she was having a rough week at work. She took one bite, sat back in her chair, and said okay, this is what Ive been needing. Thats the power of really good salmon done simply.

Ingredients

• 4 salmon fillets (about 150 g each), skin-on: Skin-on keeps the fish moist and adds lovely crisp edges, plus its easier to handle while cooking
• 2 large leeks, trimmed and sliced into rounds: Leeks become sweet and mellow when roasted, losing their sharp bite completely
• 1 large red onion, sliced into wedges: Red onion holds its shape beautifully and adds pretty color to the pan
• 2 tbsp olive oil: Use regular olive oil here as it handles the roasting temperature better than extra-virgin
• 1/2 tsp sea salt and 1/4 tsp black pepper: Season generously because the vegetables need salt to bring out their sweetness
• 1 lemon, sliced: These slices cook down with the salmon, infusing subtle citrus right into the fish
• 1 cup fresh flat-leaf parsley, finely chopped: Flat-leaf has better flavor than curly parsley and a nicer texture in the dressing
• 1 small garlic clove, minced: One clove is perfect, you want it to enhance not overwhelm the fresh herbs
• 1/2 tsp Dijon mustard: This emulsifies the dressing and adds just the right tangy backbone
• 1 tsp capers, drained and chopped: Capers bring that briny pop that makes everything taste more complete
• 1/2 tsp lemon zest: Zest gives intense citrus aroma without adding extra liquid
• 3 tbsp extra-virgin olive oil: Save your best oil for the dressing where its flavor really shines
• 1 tbsp fresh lemon juice: Brightens the whole dish and cuts through the rich salmon

Instructions

Get the oven ready:

Preheat to 400F and position a rack in the middle, giving yourself plenty of space for that baking sheet

Start the vegetables:

Spread leeks and onion on a large baking sheet, drizzle with olive oil, sprinkle with salt and pepper, then toss with your hands until everything's coated

Give them a head start:

Roast the vegetables for 10 minutes while you make the dressing and prep the salmon

Whisk together the brightness:

In a small bowl combine parsley, garlic, Dijon, capers, lemon zest, extra-virgin olive oil, and lemon juice, then season with salt and pepper to taste

Add the salmon:

Pull the pan from the oven, nestle salmon fillets skin-side down among the vegetables, and arrange lemon slices over the fish

Finish cooking together:

Return to the oven and roast for 12 to 15 minutes until the salmon flakes easily and vegetables are tender

Plate it up:

Transfer everything to plates and spoon that bright parsley dressing generously over the salmon and vegetables

Save

This recipe has become my secret weapon for dinner parties because people think I put in way more effort than I actually did. Theres something about the combination of roasted vegetables and fresh herbs that feels special.

Making This Your Own

Ive learned that the parsley dressing is incredibly versatile. Sometimes I add fresh tarragon or dill if thats what I have on hand, and once I threw in some chopped fresh basil just to see what would happen. The dressing works on pretty much anything, from roasted chicken to simple boiled potatoes.

Perfect Pairings

A side of roasted potatoes makes this feel like a proper Sunday dinner, though steamed rice works beautifully when you want something lighter. I also love serving this with a simple arugula salad dressed with nothing but lemon and olive oil, letting the salmon be the star.

Timing Tips

The beauty here is that while the salmon roasts, you have exactly enough time to set the table, pour wine, or just breathe for a minute. The dressing can be made up to an hour ahead, just give it a quick stir before serving.

• Prep all your vegetables before turning on the oven
• Make the dressing while the vegetables roast
• Let the salmon rest for 2 minutes before serving

Save

Some dinners are about showing off, but this one is about taking care of yourself with something truly delicious and absolutely zero hassle.

Recipe FAQs

→ Can I use different types of fish?

Yes, trout or cod are excellent alternatives to salmon in this preparation. Be sure to adjust the cooking time slightly based on the thickness of the fillets to ensure they are cooked through without drying out.

→ How should I store leftovers?

Any leftover salmon and vegetables should be stored in an airtight container in the refrigerator for up to 2-3 days. The parsley dressing can be stored separately for optimal freshness.

→ Can the parsley dressing be made in advance?

Absolutely. The vibrant parsley dressing can be prepared up to a day ahead of time. Store it in an airtight container in the refrigerator and give it a good stir just before serving.

→ What are some good side dishes to serve with this meal?

For a heartier meal, consider pairing this dish with roasted potatoes, fluffy steamed rice, or quinoa. A simple green salad would also complement the flavors beautifully.

→ How can I tell if the salmon is perfectly cooked?

Salmon is ideally cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Start checking for doneness around the 12-minute mark of the second roasting period.

→ Is it possible to add a spicy kick to this dish?

Certainly! For those who enjoy a bit of heat, a pinch of crushed red pepper flakes can be added to the parsley dressing. This will introduce a subtle warmth that enhances the overall flavor profile.