Salmon and Leeks

A roasted salmon filet served on a better of tender sliced leeks with a soy sauce mixture drizzled over and a bowl of rice in the background.

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4.67 from 3 votes

Salmon and leeks is a great combination and makes for an easy, fast and healthy dinner!

Prep Time10

Cook Time15

Total Time25

Yield: 2 servings

Ingredients

For the salmon:

2 (6-oz) pieces of wild-caught salmon
1 teaspoon extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper

For the leeks:

1 large leek
1 teaspoon extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon sesame oil
2 teaspoons soy sauce

Instructions

Prepare salmon. Preheat oven to 450. Line a baking dish with aluminum foil and spray with cooking spray.
Rinse salmon and pat it dry. Place in prepared baking dish. Drizzle with olive oil and season with salt and pepper.
Bake at 450 for 10-14 minutes, until the fish flakes easily with a fork. Cooking time will depend on the thickness of your salmon.
Meanwhile, prepare leeks. Wash leeks, remove outer layer, trim ends and slice into small circles, using white and light green parts only. (See pictures in the post above.) Put circles in a bowl of cold water and toss them around to release any extra dirt in the folds. Drain leeks and rinse again to remove any last stubborn bits of dirt.
Heat olive oil in a small sauté pan over medium heat.
Add leaks and season with salt and pepper. Sauté leeks for 2-3 minutes, until just softened. Add sesame oil and turn off heat.
To serve: Place leeks on plate and top with cooked salmon. Drizzle 1 teaspoon soy sauce on each piece of salmon. Add an extra splash if you like. I always do. Enjoy!

Notes

Salmon: In most areas of the US, you need to buy your salmon on the day you plan to use it. It does not keep for long. I plan for this and cook salmon on days when I know I’ll be grocery shopping. Or I use frozen wild-caught Alaskan salmon. It’s frozen right after it’s caught and cleaned, so it’s as fresh as you can get, apart from cozying up to a fisherman as he docks his boat.

Leeks: Leeks need to be carefully cleaned to get the dirt out of the inner layers. See the instructions below and the photos above for the stages of this.

Yield: This recipe is written to serve two, but you can certainly double the recipe if needed.

Serving: This salmon dish pairs great with rice and your favorite veggie. And a glass of wine. 😉

Leftovers: This is best served as soon as it's made. However, if you have leftovers, you can store them in a covered container in the refrigerator for up to 2 days.

Nutrition

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