Oven-Baked Herb Salmon with Rustic Potatoes and Leeks
Elevate your dining experience with this delightful Oven-Baked Herb Salmon with Rustic Potatoes and Leeks. This one-pan wonder showcases tender salmon fillets seasoned to perfection, nestled on a bed of golden roasted potatoes and sweet leeks, creating a symphony of flavors. Topped with fresh arugula dressed in zesty lemon vinaigrette, this dish is not only incredibly satisfying but also low in cholesterol. Perfect for weeknight dinners or special occasions, gather your loved ones around and enjoy this nutritious and delicious meal!
N/A
Servings
333
Calories
9
Ingredients
Ingredients
leeks
3 large (white and light green parts only, sliced crosswise into 1/4-inch slices, rinsed)
olive oil
1/2 cup plus 2 tablespoons (divided for cooking and dressing)
kosher salt
to taste (for seasoning)
black pepper
to taste (freshly ground for seasoning)
russet potatoes
2-3 large (about 1 1/4 pounds) (sliced into 1/8-inch thick rounds)
center-cut skinless salmon fillet
2 lbs (seasoned and topped with mustard)
country style mustard
3 tablespoons (for spreading on salmon)
baby arugula
4 cups (lightly packed as a salad topping)
lemon
1 (juice for dressing the arugula)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the leeks by placing them in a small bowl. Drizzle with 2 tablespoons of olive oil, season with kosher salt and freshly ground black pepper, and set aside to marinate.
3
Line a rimmed baking sheet with parchment paper and lightly coat it with 2 tablespoons of olive oil.
4
Using a mandoline or a sharp knife, carefully slice the russet potatoes into 1/8-inch thick rounds. Arrange the potato slices on the prepared baking sheet, overlapping them slightly to cover the entire surface uniformly.
5
Drizzle the potatoes with an additional 3 tablespoons of olive oil and season generously with salt and pepper. Cover the potatoes with another rimmed baking sheet to help steam them as they bake.
6
Roast the potatoes in the preheated oven for 20 minutes. After 20 minutes, carefully remove the top sheet pan, sprinkle the prepared leeks evenly over the potatoes, and continue roasting for another 30 minutes until the potatoes are tender and lightly golden.
7
While the vegetables are roasting, season the salmon fillet generously with salt and pepper. In a small bowl, mix the country-style mustard with 1 tablespoon of olive oil until well combined. Spread the mustard mixture evenly over the top of the salmon.
8
Once the potatoes and leeks are ready, remove the baking sheet from the oven and place the seasoned salmon fillet in the center on top of the vegetables. Return the pan to the oven and roast for an additional 15 minutes or until the salmon reaches your desired level of doneness (medium is recommended).
9
After roasting, remove the salmon from the oven and top it with the arugula. Drizzle the remaining 2 tablespoons of olive oil and the juice of 1 lemon over the arugula. Season lightly with salt and pepper.
10
Serve the dish warm, scooping salmon, potatoes, leeks, and arugula onto each plate, and enjoy your delicious, healthy meal!
Nutrition Information
18g
Fat
25g
Carbs
20g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What temperature should I preheat my oven to?
The oven should be preheated to 375°F (190°C).
How do I prepare the leeks for this salmon dish?
Use only the white and light green parts, slice them into 1/4-inch rounds, rinse them, and marinate in olive oil, salt, and pepper.
How thick should the russet potatoes be sliced?
The potatoes should be sliced into 1/8-inch thick rounds using a mandoline or sharp knife.
Why do I need to cover the potatoes with another baking sheet?
Covering the potatoes with a second rimmed baking sheet helps steam them as they bake for the first 20 minutes.
How long do the potatoes roast initially?
The potatoes should roast covered for 20 minutes before adding the leeks.
How long should the leeks and potatoes roast together?
After the initial 20 minutes, remove the cover and roast the potatoes and leeks together for another 30 minutes.
What type of salmon is recommended for this recipe?
The recipe calls for 2 lbs of center-cut skinless salmon fillet.
How is the salmon seasoned before roasting?
Season the salmon with salt and pepper, then spread a mixture of country-style mustard and olive oil over the top.
How long does the salmon need to roast?
The salmon should roast for approximately 15 minutes on top of the vegetables.
What is the recommended level of doneness for the salmon?
A medium level of doneness is recommended for the salmon in this recipe.
When do I add the baby arugula?
The baby arugula is added as a fresh topping after the salmon and vegetables have finished roasting.
What is the dressing for the arugula topping?
The arugula is dressed with 2 tablespoons of olive oil, the juice of one lemon, and a light seasoning of salt and pepper.
Is this Oven-Baked Herb Salmon recipe gluten-free?
Yes, based on the ingredients and tags provided, this recipe is gluten-free.
How many calories are in a serving of this dish?
Each serving contains approximately 333 calories.
Is this a low-cholesterol meal?
Yes, the recipe description identifies this as a low-cholesterol dish.
What kind of mustard should I use?
The recipe specifically calls for 3 tablespoons of country-style mustard.
How much protein is in this salmon dish?
This recipe provides 20g of protein per serving.
How much fat is in this recipe?
There are 18g of fat per serving.
What is the carbohydrate count for this meal?
There are 25g of carbohydrates per serving.
How much fiber does this dish provide?
This dish provides 5g of fiber per serving.
How should the potatoes be arranged on the baking sheet?
Arrange the potato slices overlapping slightly to cover the entire surface of the parchment-lined baking sheet uniformly.
What type of potatoes are best for this rustic recipe?
The recipe recommends using 2-3 large russet potatoes, weighing about 1 1/4 pounds.
How much olive oil is required in total?
A total of 1/2 cup plus 2 tablespoons of olive oil is used across the different stages of cooking and dressing.
What tool is best for slicing the potatoes?
A mandoline is suggested for achieving the consistent 1/8-inch thickness required for the potatoes.
Can I use skin-on salmon?
The recipe specifies skinless salmon, which allows it to sit directly on the bed of vegetables more easily.
Is this considered a one-pan meal?
Yes, it is a sheet pan dinner where the vegetables and salmon are cooked on a single tray.
How many leeks do I need?
You will need 3 large leeks for this recipe.
What is the purpose of the lemon in this recipe?
The lemon is juiced over the fresh arugula at the end to provide a zesty vinaigrette flavor.
Does this recipe include any added sugars?
No, there is no sugar listed in the nutritional facts or ingredients for this recipe.
How should the dish be served?
Serve the dish warm by scooping the salmon, potatoes, leeks, and arugula together onto each plate.