Salmon and leek papillote
15
20
4
No
Ingredients
- 1 asparagus bouquet (454 g/1 pound)
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- 1 lemon (juice)
- Salt and pepper up to taste
- 4 pieces of salmon of 125 g (about 1/4 pound) each and about 3 cm (1 1/4 inches) thick, without skin
- 60 ml (1/4 cup) of pesto
- 1 280 g can of cherry tomatoes, slice in two
Preparation
Side-by-side mode
- Preheat oven to 400°F (205°C).
- Cut off woody ends of asparagus.
- Cut four large sheets of aluminium paper. Divide minced leeks and asparagus over sheets. Drizzle with olive oil and half the lemon juice. Salt and pepper.
- Place a piece of salmon on each of the vegetable portions, then drizzle with the remaining lemon juice and brush each salmon with 15 ml (1 tbsp.) of the pesto.
- Lay cherry tomatoes over salmon pieces, then fold aluminium paper to seal all.
- Set papillotes on a cooking sheet and oven bake for 20 to 25 minutes depending on fish thickness.
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