Sheet-Pan Salmon with Melting Leeks

Sheet-Pan Salmon with Melting Leeks

This panko-crusted salmon roasts alongside tender leeks, which offer a bout of caramelized onion flavor. Yogurt offers probiotics and enhances the flavor, while black lentils offer fiber that helps maintain a balanced and healthy digestive system.

Active Time: 15 mins Cook Time: 25 mins Servings: 4

Ingredients

• 6 leeks, white and light green parts only, well rinsed
• 1 tablespoon unsalted butter
• 1/2 tablespoon finely minced lemon zest
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• 1 teaspoon ground pepper
• 1/4 teaspoon kosher salt
• 1/2 cup whole-wheat panko breadcrumbs, toasted
• 1 tablespoon chopped fresh parsley for garnish
• 2 (6-ounce) salmon fillets (1 1/2-inch thick) trimmed

Preparation

• Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Zest 1 lemons to garnish, squeeze the remaining 2 teaspoons lemons to combine.

• Meanwhile, stir 2 tablespoons mustard and 1 tablespoon tarragons together in a small bowl; spread evenly over salmon. Season with salt and pepper. Bake until mostly tender and starting to brown, about 5 minutes. Meanwhile, stir 2 tablespoons mustard and 1 tablespoon tarragons together in a small bowl; spread evenly over salmon. Set aside.

• Continue to roast until the salmon is cooked through and leeks are tender. Let stand 1 minute. Garnish with chopped parsley. Serve with the pan-roasted leeks and salmon. Garnish with additional greens if desired. Serve immediately or refrigerate for later.