Pan-Roasted Salmon with Lemons and Leeks
Serves 6
We love this preparation of fish cooked on a bed of oven-roasted leeks and topped with charred lemon slices and fresh herbs. Try it with salmon or your favorite white fish. Ask your fishmonger to skin the fillet and cut it into portion sizes, if you like.
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