This panko-crusted salmon roasts alongside tender leeks, which offer a boost of prebiotics to support a healthy gut.

ThisSalmon with Melting Leeksis sure to become one of your go-to weekday dinners.

Keep reading for our expert tips, including how to choose the best leeks.

a photo of the ingredients to make Sheet Pan Crusted Salmon with Sliced Leeks

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Trim leeks, removing and discarding dark green parts.

Remove and discard outer layer of each leek; cut into 1-inch coins.

Spread into an even layer around the edges of the pan.

an overhead photo of the leeks being sliced

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Roast until mostly tender and starting to brown, about 10 minutes.

Sprinkle evenly over the salmon, pressing gently to adhere.

Carefully flip the leeks.

an overhead photo of the leeks spread out on a baking sheet

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Drizzle the center of the baking sheet with 112 teaspoons oil and place the salmon there.

Roast until the leeks are well browned and the salmon is just cooked through, about 12 minutes.

Sprinkle the leeks and salmon with 18 teaspoon salt.

a photo of the salmon being coated with mustard and panko

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Meanwhile, prepare lentils according to package directions.

Add the remaining 1 teaspoon oil and 18 teaspoon salt to the lentils; toss to coat.

Spread the yogurt mixture on 4 plates; top with the lentils, leeks and salmon.

a photo of the Sheet Pan Crusted Salmon with Sliced Leeks served on a ceramic plate

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

Garnish with additional tarragon, if desired.