Pan-Roasted Salmon with Lemons and Leeks
Serves 6
Ingredients
- 7 tablespoons extra virgin olive oil (divided use)
- 1 lemon (thinly sliced)
- 8 leeks, white and light green parts only (cut into 1/4-inch slices (about 8 cups))
- 1 teaspoon kosher salt (plus more to taste)
- Pepper (to taste)
- 2 pounds salmon fillet (skin and pin bones removed (whole or cut crosswise into 4 to 6 pieces))
- 2 tablespoons chopped thyme or dill leaves (divide use)
- 1 tablespoon aged balsamic vinegar
Directions
- Preheat oven to 400°F.
- Brush 2 tablespoons olive oil on rimmed baking sheet. Arrange lemon slices in a single layer on oiled baking sheet. Roast 3 to 7 minutes, until slightly charred and soft. Remove from oven and lower temperature to 350°F. Transfer lemon slices to a plate and set aside. Reserve pan.
- Place leeks on baking sheet. Sprinkle with 1 teaspoon salt and pepper, to taste. Drizzle with 4 tablespoons olive oil. Toss gently to coat. Spread in an even layer. Roast 15 to 20 minutes, stirring once, until softened.
- Remove pan from oven. Place salmon on leeks. Drizzle 1 tablespoon olive oil over salmon and sprinkle with salt, pepper, and 1 tablespoon chopped herbs. Roast 17 to 20 minutes, until center of fish is opaque and a probe thermometer registers 125°F.
- To serve, sprinkle salmon with remaining chopped herbs and drizzle with balsamic vinegar. Garnish with charred lemon slices.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 380
- Fat: 23.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 65.0 mg
- Sodium: 120.0 mg
- Carbohydrates: 17.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 7.0 g
- Protein: 30.0 g