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Salmon with Leeks

42 Reviews
85% would make this recipe again

Preparation : 10 min Cooking : 25 min
330 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly
  • Diabetes-friendly

Ingredients

4 leeks, quartered lengthwise and halved crosswise 1.2 kg
1 tbsp olive oil 15 mL
300 g salmon fillet
salt [optional]
ground pepper to taste [optional]
1/2 lemons [optional] 60 g

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 215°C/425°F.
  2. Prepare the leeks: Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then toss well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min.
  3. Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside.
  4. When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to the edges of the baking sheet to allow room for the salmon in the centre. Arrange the salmon pieces and season generously with salt and pepper.
  5. Return the sheet to the oven and bake until the salmon is opaque throughout, about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
  6. Serve the salmon with leeks on the warmed plates. Add lemon wedges on the side (optional).

Nutrition Facts Table

per 1 Serving (380g)

Amount

% Daily Value

Calories

330

Fat

9 g

13 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

30 mg

Sodium

140 mg

6 %

Carbohydrate

37 g

12 %

Fibre

7 g

28 %

Sugars

10 g

Protein

29 g

Vitamin A

86 %

Vitamin C

53 %

Calcium

19 %

Iron

46 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 5 ½ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Calories, Cholesterol, Fat, Saturated Fat, Sodium
Source of  :
Selenium, Vitamin B2, Zinc
Good source of  :
Calcium, Copper, Pantothenic Acid, Vitamin B1
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin D, Vitamin E, Vitamin K

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 6
Meat and Alternatives 3
Fats 1

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Members' Reviews

42 Reviews (41 with rating only ) 85% would make this recipe again
MilkyDay
september 17, 2008 | I would make this recipe again

Only two ingredients and delicious. My four-year old and my seven-year old loved it too.

Useful 9

Top Reviews

View All Reviews
MilkyDay
september 17, 2008 | I would make this recipe again

Only two ingredients and delicious. My four-year old and my seven-year old loved it too.

Useful 9