Here’s A Delicious One – Pan Lemon Pepper Salmon & Leeks Recipe!

Well, I have found another “go to” dish to make for my wife – thanks to a talented young Chef named Carolina Gelen!

Here she is showing off her dish – a “One-Pan Lemon Pepper Roasted Salmon with Leeks” – and so I had to make it on my own!

Let’s get started with the ingredients:

• 3 to 4 medium leeks

• 1 pound salmon fillet or 2 pre-portioned fillets

• Extra-virgin olive oil

• Kosher salt

Let’s make the bread crumbs first:

Lemon Pepper Bread Crumbs

• 1 cup panko or other bread crumbs

• 1 tablespoon lemon zest, about 1 small lemon

• 1 teaspoon freshly ground black pepper

• Kosher salt

• 1/4 cup extra-virgin olive oil

• 2 tablespoons lemon juice, about 1 small lemon

• 2 garlic cloves, grated

This is quick, easy and delicious!

Add all your ingredients and stir together – you can see the bread crumbs, lemon zest and grated garlic – and I then added the olive oil, seasonings and lemon juice and mixed it all up, then set aside….next is the Lemon Pepper Yogurt” topping – and I just used a store-bought Tzatziki blend, but if you want to make it at home, here are your ingredients:

Lemon Pepper Yogurt

• 1 cup Greek yogurt

• 1 tablespoon extra-virgin olive oil

• 1/2 teaspoon black pepper

• 1 tablespoon lemon zest, about 1 small lemon

• 2 tablespoons lemon juice about 1 small lemon

• Kosher salt

• 1 garlic clove, grated

Now, time to make the salmon!

Place an oven rack in the center of the oven. Heat the oven to 425°F (215°C).

Trim the root end off the leeks. Trim the dark green leaves off, then slice the leek stalks into 3/4-inch thick coins. Add them to a bowl and thoroughly rinse them with water.

Line a baking sheet with parchment paper. Add the leeks to the pan, drizzle with olive oil, and season with a hefty pinch of salt. Toss to evenly coat.

Mix your bread crumb mixture and cover the salmon fillet with the bread crumbs. This is the fun part – here’s what you do next:

Place the pan in the oven and bake for 20 to 25 minutes, until the bread crumbs look golden and crunchy.7.

Drizzle lemon juice and sprinkle parsley (if using) over the freshly baked leeks and toss to combine.

Here’s the entire process:

Serve the leeks with the salmon on the side and a dollop of topping – I added extra to the plate as well!

I loved this dish: the bread crumb mixture helped the salmon pop, and the creamy leeks were great as well – and you can never go wrong with Tzatziki!

My wife sent me this recipe, which she found on Instagram:

Chef Carolina Helen has broken out on social media, TV, Food52, and at NYTCooking. She is originally from Transylvania, and immigrated to the U.S. in 2021. Here is her philosophy of cuisine:

“I like to make approachable & accessible food, no matter your cooking skill.”

She has a cookbook and you can see lots more at her website here:

I am always trying to share great recipes from other Chefs, and if you click the “recipes” link on my main page you will see a lot of them!

My wife loves seafood, so I’ve made it a number of different ways like this one:

This was a Catfish recipe with tomato gravy and bacon!

See how it turned out here:

I also love this dish with a very colorful name:

Yes, any dish called “fish in crazy water” was worth making – so I did!

See the recipe here:

Not all seafood needs to be eaten with a knife and fork – for example, what about this provencal sandwich?

This is a “pan bagnat”, a classic provencal sandwich…click here for the history of this incredible meal and the recipe as well:

I am sharing and storing all of these recipes here!

It’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!

https://biteeatrepeat.com

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