One-Pan Roasted Salmon with Leeks and Parsley Dressing

Name: One-Pan Roasted Salmon with Leeks and Parsley Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 2 salmon fillets; 2 small white onions, quartered; 2 red onions, quartered; 1 leek, cut into rounds; 4 spring onions, trimmed; 1 shallot, finely chopped; 2 handfuls fresh parsley leaves; 2 tbsp olive oil; 1 tbsp capers, drained; 1 tbsp Dijon mustard; 1 tbsp red wine vinegar; 1 anchovy

A vibrant and healthy one-pan dinner featuring succulent salmon fillets roasted alongside sweet leeks and caramelized onions. Topped with a zesty, herb-packed parsley and caper dressing, this meal is as impressive as it is easy to clean up.

Servings2 Portions

Prep Time20 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

salmon fillets
2
small white onions, quartered
2
red onions, quartered
2
leek, cut into rounds
1
spring onions, trimmed
4
shallot, finely chopped
1
fresh parsley leaves
2 handfuls
olive oil
2 tbsp
capers, drained
1 tbsp
Dijon mustard
1 tbsp
red wine vinegar
1 tbsp
anchovy
1

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Prepare the dressing by mashing the anchovy on a cutting board and finely chopping the capers into it. Add the parsley and continue chopping until everything is finely combined. Transfer the mixture to a small bowl and stir in the chopped shallot, Dijon mustard, red wine vinegar, and 1 tablespoon of olive oil. Set the dressing aside.

Place the quartered white and red onions into a roasting tin. Drizzle with 1/2 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 10 minutes. Remove the tin from the oven, toss the sliced leeks in with the onions, and roast for another 15 minutes until the vegetables are soft and golden.

Arrange the spring onions in the roasting tin and place the salmon fillets on top, skin-side down. Season the fish and drizzle with the remaining olive oil. Roast for a final 10 minutes or until the salmon is just cooked through. Spoon half of the prepared dressing over the salmon and vegetables, then serve immediately with the remaining dressing on the side.

Chef's Tips

For the best results, pat the salmon skin dry with a paper towel before roasting to help it crisp up. If you aren't a fan of anchovies, you can substitute them with a teaspoon of white miso paste for a similar savory umami depth in the dressing.