|4||leeks, quartered lengthwise and halved crosswise||1.2 kg|
|1 tbsp||olive oil||15 mL|
|300 g||salmon fillet|
|1 pinch||salt [optional]||0.1 g|
|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.
- Preheat the oven to 215°C/425°F.
- 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.
- Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside.
- 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.
- 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.
- Serve the salmon with leeks on the warmed plates. Add lemon wedges on the side (optional).
Nutrition Facts Table
per 1 serving (380g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis 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
|Meat and Alternatives||3|
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Top ReviewsView All Reviews
MilkyDayseptember 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.