Salmon with Leeks

Servings 4 servings


  • 4 6-oz. wild salmon fillets
  • Aluminum foil
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup parsley chopped
  • 2 leeks washed and chopped
  • 3 tablespoons olive oil
  • 1/2 lemon juiced
  • Lemon wedges


  • Preheat oven to 400 degrees.
  • Place salmon fillets in a foil-lined baking dish or pan, skin sides down. Lightly sprinkle with salt and pepper, then chopped parsley, then chopped leeks. Drizzle with the olive oil then squeeze the juice of 1/2 lemon on top. Bake for 15 to 20 minutes or until fish flakes easily when tested with a fork and leeks are soft and nicely browned.
  • Serve with lemon wedges.


LC SERVING SUGGESTION: Steamed green beans and a big green salad.
SERVING SUGGESTION: Add steamed new potatoes tossed with butter and chopped parsley.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: Per Serving: 320 Calories; 16g Fat; 35g Protein; 8g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 127mg Sodium. Exchanges: 5 Lean Meat; 1 1/2 Vegetable
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