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.
Tips & Substitutions
For a flavorful twist, consider adding garlic or fresh herbs like thyme or dill to the sautéed leeks and mushrooms. If you don’t have Pinot Noir, any dry red wine can work as a substitute. Ensure the salmon fillets are uniform in thickness for even cooking. You can also use a mix of vegetables like spinach or bell peppers to enhance the dish.
Serving Suggestions
Serve the baked salmon over a bed of cooked rice, which absorbs the delicious sauce. Pair with steamed vegetables or a fresh salad for a complete meal. It also pairs beautifully with Healthy Pasta Salad, making it a versatile option for any occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving as it can dry out the salmon.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Salmon And Leeks contains roughly 348 calories, with 7g protein, 6g carbohydrates, and 34g fat. It is an excellent source of vitamin D (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Just be sure to thaw them completely in the refrigerator before cooking. This ensures even cooking and better texture.
What can I serve as a side dish with baked salmon?
Baked salmon pairs well with a variety of sides. Consider serving it with roasted asparagus, sautéed green beans, or even a light Mediterranean salad to complement the flavors.
Is there a way to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that the fish stock you use is gluten-free, and you can enjoy this dish without any concerns.
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).