This easy and delicious roasted salmon recipe is flavored with chervil / parsley and topped with buttery sautéed sliced leeks. It's one of my favorite recipes.
This pan with the salmon goes in the oven cold and comes out hot. That means that both the pan and the handle are HOT HOT HOT. When you take it out of the oven, put a dishtowel immediately around the handle so that you or anyone in your household does not grab it.
Pin bones are the little bones that are sometimes in a fish filet. They are annoying at the least. Remove them with some tweezers and pull them away gently holding the flesh of the fish down (the flesh will be delicate if it's fresh). Pull them away in the direction that you think they got in.
How to cut leeks: Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.
TIP: Save the dark green leaves of the leek and make vegetable stock later.
Things In My Kitchen:
- Fish spatula - affordable, durable, easy to use, and comes in a set of two.
- Pin Bone Fish Tweezers - remove pin bones from fish and/or pluck your eyebrows.
As an Amazon Associate I earn from qualifying purchases.
Roast Salmon w/ Buttery Leeks
EatSimpleFood.com
This easy & delicious roasted salmon recipe is flavored with chervil / parsley and topped with buttery sautéed leeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredients Salmon
- 4 salmon fillets, skin on and pin bones removed
- 3 Tbsp unsalted butter
- ¼ cup parsley, chopped
- salt
- black pepper
Ingredients Leeks:
- 1 large leek, halved, rinsed, and sliced
- 1 ½ Tbsp unsalted butter
- ¼ tsp salt
Instructions
- Preheat oven to 475F (Roast if you got it).
Directions Leeks:
- Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks.
- Bring a small pan to medium heat and add 1 ½ Tbsp butter. Add sliced leeks and salt. Cover and cook ~ 4 -6 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color. Reduce heat if butter or leeks starts to brown. Remove from heat and set aside.
Directions Salmon:
- Salt and pepper salmon.
- Add butter and parsley evenly to a large oven safe pan that will fit all four pieces of salmon. Place pan in oven (without salmon) for a couple minutes until you hear or see the butter is starting to sizzle.
- Remove pan (and remember that this pan is HOT) and place salmon skin side up in the pan. Roast 4-5 minutes or until the skin easily peels off. Peel off skin, flip salmon and cook an additional 2-4 minutes or until salmon is done to your preference.
- Top with buttery leeks and add sea salt to taste. Happy Eating! Beckie
Notes
This pan and handle is HOT. When you take it out of the oven, put a dishtowel immediately around the handle so that you or anyone in your household does not grab it.
Leave a Comment