Gluten Free Salmon with Braised Leeks and Spinach

Gluten Free Salmon with Braised Leeks and Spinach Recipe

I firmly believe that NO New Year’s resolution should begin on January 1st. Not on a day that quite often requires a Bloody Mary, where there are 5 cigarettes left in your “last” pack and the remains of a Chocolate Chestnut Cake left in the fridge. Not to mention that gyms are closed on New Years Day, or if they aren’t, they should be!

So on January 2nd I started my diet. This year I decided to Fat Flush and I am happy to report that I have lost 9 pounds so far. Hooray! But even on a diet a girl’s gotta eat well.

This slow cooked Salmon with Braised Leeks and Spinach is probably the healthiest meal you’ll ever eat but more importantly, it’s delicious! I started by using Jaden’s Steamy Kitchen’s method for slow and low cooking the salmon. The result was as good as promised, succulent and creamy. I modified it slightly for my Fat Flush purposes. I placed the salmon on a jade green, slightly sweet, slightly acidic bed of fresh spinach simply sautéed with thinly sliced garlic and topped the whole thing off with sweet, buttery (in flavor only, no butter on this damn diet) braised leeks with a hint of lemon. I gotta tell you, this is so good I’d eat it even if I wasn’t flushing toxins from my poor, overworked, oft abused liver, ridding my thighs of disgusting cellulite and working towards the goal of slipping into my skinniest skinny jeans. The fact that it’s good for me is almost an after thought.

I am writing the recipe for those not Fat Flushing with the specific variations for the Fat Flush Diet following.

5 from 1 vote
Gluten Free Salmon with Braised Leeks and Spinach
Print Recipe

Gluten Free Salmon with Braised Leeks and Spinach Recipe

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Servings: 4 salmon fillets
Calories: 316kcal
Author: Gluten Free & More


  • 4 (6-ounce) salmon fillets
  • 1 large onion
  • 3 lemons (2 thickly sliced, 1 thinly sliced)
  • Kosher salt
  • Freshly ground black pepper
  • 4 small leeks or 2 large leeks
  • ½ cup gluten-free chicken stock
  • 1 tablespoon fresh lemon juice
  • 4 fresh chives chopped
  • 2 (5-ounce) bags washed and dried fresh spinach
  • 2 cloves garlic thinly sliced
  • Olive oil



  • Preheat oven to 250 degrees. Bring salmon to room temperature. Make a bed of the sliced onions and top with the thickly sliced lemons (this forms the bed you will rest the salmon on) top with the salmon filets, brush salmon with olive oil and sprinkle with a bit of salt and pepper. Top with the thinly sliced lemons. Bake at 250 degrees for 25-35 minutes. The salmon will look almost as if it's raw, but it isn’t.


  • Cut off the green part of the leek, leaving only the bottom white part, and remove the tough outer leaves. Cut off the root and chop leeks in half lengthwise. Rinse under cold running water to remove any dirt and grit. Cut the leeks lengthwise into VERY thin strips – as thin as you can.
  • Heat 2 tablespoons chicken stock in a medium skillet over medium heat, add leeks and sauté for about 5 or 6 minutes. Add ½ cup chicken stock, lemon juice and pepper. Do not add salt at this point. Cover and cook for about 5 more minutes or until very soft and all the liquid is evaporated. Taste for seasoning and add salt if desired.


  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and add the sliced garlic. Cook garlic about a minute until just beginning to lightly brown. Add spinach, packing down as necessary and sauté for 2 or 3 minutes, flipping with tongs until spinach is just wilted.


  • Divide spinach among 4 plates. Discard the lemon from atop the salmon and put one fillet on each spinach mound. Top with braised leeks and drizzle a little olive oil on each portion. Garnish with additional chives if desired.
  • For Fat Flushers – do not brush salmon with oil before cooking, don’t worry, you really don’t need it. Instead of sautéing spinach in olive oil, heat 1 tablespoon of chicken broth in a large skillet, cook garlic slices for about 2 minutes then add spinach and proceed as above. Drizzle each portion with 1 tablespoon flax seed oil instead of olive oil.


Nutrition Facts
Gluten Free Salmon with Braised Leeks and Spinach Recipe
Amount Per Serving
Calories 316 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 94mg31%
Sodium 179mg7%
Potassium 1441mg41%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 4g4%
Protein 38g76%
Vitamin A 7040IU141%
Vitamin C 69.3mg84%
Calcium 130mg13%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dinner Fish Healthy Leeks Salmon Spinach
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  1. SteamyKitchen
    January 10, 2008

    WOW! Beautiful dish. you should write the Fat Flush cookbook.

  2. Flanboyant Eats
    January 16, 2008

    i see your photog friend is really taking you to another level! love it.

  3. Mike Young
    May 5, 2020

    250 degrees C or 250 degrees F? I’m a man trying out your recipe and don’t know.

    1. Gluten Free & More
      May 6, 2020

      Hi Mike,
      All of our recipes are written in Fahrenheit.

  4. Mike Young
    May 9, 2020

    After consultation with my daughter, I settled on Fahrenheit. The Salmon was delicious., but we think the leeks should have been cut the other way, as cutting them lengthways made them too stringy, and we got bits stuck in our teeth

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