Ingredients

  • 1 asparagus bouquet (about 450 g - 1 pound)
  • 4 minced leeks white
  • 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 can of cherry tomatoes of 280 g, slice in two
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 205 ºC (400 ºF).
  • Cut off woody ends of asparagus.
  • Cut four large sheets of aluminium paper. Divide minced leeks and asparagus over sheets. Spray with olive oil and lemon juice. Salt and peper.
  • Lay a piece of salmon over each vegetables portions, then brush each of it with 15 ml (1 tablespoon) of 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 dependings on fish thickness.

Chef's notes

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