Salmon with Leeks

56 Reviews
80% would make this recipe again

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Ingredients

??? leeks, quartered lengthwise and halved crosswise ???
??? olive oil ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? salmon fillet ???
??? lemons [optional] ???

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 215°C/425°F.
  2. Prepare the leeks: Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then toss well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min.
  3. Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside.
  4. When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to the edges of the baking sheet to allow room for the salmon in the centre. Arrange the salmon pieces and season generously with salt and pepper.
  5. Return the sheet to the oven and bake until the salmon is opaque throughout, about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
  6. Serve the salmon with leeks on the warmed plates. Add lemon wedges on the side (optional).

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

330

Fat

9 g

13 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

30 mg

Sodium

140 mg

6 %

Carbohydrate

37 g

12 %

Fibre

7 g

28 %

Sugars

10 g

Net Carbs

30 g

Protein

29 g

Vitamin A

86 %

Vitamin C

53 %

Calcium

19 %

Iron

46 %
More info

Claims

This recipe is :
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Calcium, Copper, Pantothenic Acid, Vitamin B1
Source of  :
Selenium, Vitamin B2, Zinc
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 6
Meat and Alternatives 3
Fats 1
More info
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Reviews

56 Reviews (54 with rating only) 80% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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MilkyDay
february 13, 2020 | I would make this recipe again

Only two ingredients and delicious. My four-year old and my seven-year old loved it too.

Useful 9
slightlywoman
october 16, 2023

Way too many leeks in one serving. I would probably cook half the amount of leeks. Overkill. I would also cut the leeks crosswise in 4 for bigger leeks as they can be difficult to cut up once cooked. Flavor is good... just too many leeks for me.

Useful 0

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