About this recipe:This dish is simple, elegant and very tasty. It's a great way of getting omega-3 fatty acids into your diet. Roasted salmon is topped with caramelised leeks and carrots. Serve for dinner with rice, potatoes or pasta.
1 tablespoon dark brown soft sugar
3 carrots, cut into matchsticks
sea salt to taste
900g salmon fillets
2 teaspoons olive oil
sea salt and ground black pepper to taste
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat an oven to 220 C / Gas 7. Line a baking tray with foil and spray with oil spray.
Trim away the root end, tough outer leaves and dark green tops of the leeks. Cut the leeks lengthways into quarters, then crosswise into thirds. Wash the leeks well to remove any grit and drain in a colander.
Melt the butter in a large frying pan over medium-high heat and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with dark brown soft sugar and cook until they turn brown, 15 to 20 minutes. Stir in the carrots, sprinkle with salt and cook and stir until the carrots are tender, about 5 minutes.
Place the salmon on the prepared baking tray, rub the fillets with olive oil and season with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 2.5cm of thickness. Remove the cooked fillets to plates and top each fillet with 1/4 of the caramelised leeks and carrots.