Salmon and Leeks

Serving size: 2 servings


  • 1 large leek, rinsed well
  • 1 tsp. olive oil
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tsp. sesame oil
  • 2 tsp. gluten-free soy sauce
  • 2 3-oz wild-caught salmon fillets
  • 1 tsp. olive oil
  • 1/8 tsp. kosher salt
  • 1/8 tsp. black pepper


  1. To prepare the salmon, preheat oven to 450°F. Set aside an oven safe dish and spray with cooking spray.
  2. Rinse salmon and pat dry. Put in the baking dish and drizzle with olive oil and season with salt and pepper.
  3. Bake for 10-14 minutes or until the fish flakes easily.
  4. To prepare the leeks, remove outer layer, trim end and dice into circles. Place leek rounds in a bowl of cold water to remove any excess dirt. Drain and rinse once more.
  5. In a saucepan, heat olive oil over medium heat. Add leeks and season with salt and pepper. Sauté for 2-3 minutes or until soft. Add sesame oil, stir and turn off heat.
  6. Serve salmon on a bed of sautéed leeks. Drizzle 1 teaspoon of gluten-free soy sauce or tamari on each piece of salmon if desired and enjoy.

Nutrition per serving: 250 calories, 7 g carbohydrates, 60 mg cholesterol, 14 g fat, 1 g fiber, 23 g protein, 580 mg sodium, 2 g sugar.

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