Roasted Salmon with Leeks

Roasted Salmon with Leeks |

Do you ever watch the show Chopped? I went into labor with my third child watching that show.

My weekly CSA is much like opening the mystery basket. I don’t pay much attention to the emails they send of what’s being delivered so it’s always a fun surprise.

I like to challenge myself to come up with a dinner using something out of the CSA box. No recipe searching, just quick cooking. I had a defrosting piece of salmon waiting to be cooked so knew the leeks would pair perfectly with it.

Leeks are relatives of onions and garlic and are absolutely delicious. They look like giant scallions (aka green onions). They have a mild onion flavor but are a little sweeter and are just perfect when sautéed in a little olive oil. I made this a recipe for one, but it’s a method that you could easily double or quadruple. Roasting the salmon while the leeks cook on the stove top makes this a quick fix meal.

I can’t tell you how buttery and flavorful this meal was with such few ingredients. Seriously, it goes to show you when you have quality food products you don’t need to do a lot to make them taste good!

Leeks provide manganese, folate, Vitamin K and C and provide antioxidant benefits, similar to onions and garlic. Mmmm.

Roasted Salmon with Leeks |

Also in my CSA box were shiitake mushrooms. I don’t usually buy that variety but thought I’d sauté them for a side dish. Note, they were pretty tasty but the texture was um, weird. I am not going to get into what it reminded me of because I don’t want to gross you out. I would much prefer them incorporated into a grain like the wild rice and quinoa blend I use so next time I will do that.

To make them (which is the method I use for portobellos and regular white mushrooms), I just remove stems, wipe them clean, slice them up and toss them in a skillet on medium heat that has been drizzled with olive oil; then add a minced garlic clove and sauté for about 4 minutes, hit them with some salt, pepper, a shake or two of red pepper flakes and a teaspoon of balsamic vinegar and cooked them 1 more minute.

I am totally looking forward to my next CSA box. I highly recommend doing a google search to see if there are ones in your area. It’s a great way to enjoy local, organic produce!

Roasted Salmon with Leeks |

Roasted Salmon with Sautéed Leeks {For One}
  • 4 ounce salmon
  • 1½ cup raw leeks, rinsed clean and chopped (2 stalks)
  • 2½ teaspoons olive oil, divided
  • ¼ teaspoon lemon zest
  • 1 lemon wedge
  • salt and pepper to taste
  1. Sprinkle salmon with salt, pepper and lemon zest. Drizzle with half teaspoon of olive oil. Roast salmon on a baking sheet coating with cooking spray at 425 degrees for 8-10 minutes or until just cooked through. Fish will flake easily when done.
  2. Meanwhile heat a nonstick skillet over medium heat, add 2 teaspoons oil, leeks and season with salt and pepper. Saute for ~6 minutes or until tender.
  3. When salmon is done, transfer to a plate, top with sautéed leeks. Squeeze the juice from 1 lemon wedge over salmon and leeks. Enjoy!
To clean leeks: first I cut off the root of the leek and separate the pieces which are quite large. I rinse each piece in water because all the dirt hides down inside them. I run my knife through the middle of all the pieces lengthwise and then slice them up like cutting scallions.

Cooking time for salmon will increase if you are cooking a larger portion of fish.


Questions: Do you ever cook with leeks? Do you get CSA boxes or shop at a Farmer’s Market? How do you like your salmon?

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    • Melanie Flinn, MS, RD says

      Oh cool. What don’t they have, right? I wouldn’t have thought to find them frozen so I will have to keep my eye out for those- thanks!

  1. says

    NO YOU DIDN’T!! Have I ever told you that this is one of my favorite pairings! I had it just tonight for dinner, with a little spaghetti squash too of course – OMG – the best! I don’t know what it is about salmon and leeks/onions, but YESSS!!!!
    GiGi Eats Celebrities recently posted..Food Foolery!My Profile

    • Melanie Flinn, MS, RD says

      It is the best combo and I am filing this under my “Gigi approved” recipe category. 😉 YESSSS!

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