Baked Salmon And Leeks
A flavorful baked salmon dish with tender leeks and mushrooms in a wine sauce, perfect for a sophisticated yet comforting meal that highlights fresh ingredients and delicate flavors.
Ingredients
Instructions
- Arrange the salmon fillets in a well oiled baking dish.
- In a small skillet, lightly sauté the sliced leeks and halved mushrooms in 3 tablespoons of light olive oil for about 4 minutes.
- Add 3/4 cup of Pinot Noir wine and 1/2 cup of fish stock or water to the skillet.
- Season lightly with salt and freshly ground white pepper.
- Bring the liquid to a boil, stir, reduce the heat, cover, and simmer for several minutes until the leeks are tender but still firm.
- Using a slotted spoon, transfer the vegetables on top of the salmon fillets.
- Cover and bake in a preheated 350°F (175°C) oven for about 15 minutes.
- Adjust cooking time to approximately 9 minutes per inch of salmon thickness.
- Reduce the remaining pan liquid by half over high heat, whisking continuously to make a sauce.
- Serve the baked salmon with sauce over cooked rice, garnished with snipped fresh parsley.
Nutrition & Diet Analysis (per serving)
462
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).