Salmon and leek papillote recipe 4846 defb0480-adc6-4da7-9da2-d832ad064583 /media/xdtldsap/saumon-pesto-papillote-poireaux-asperges-1200-x-1200.jpg Crazy Leeks Crazy Leeks 2/11/2022 9:20:02 a.m. 0 0 35 4 Plats principaux Weekday recipes Meat, fish and seafood Leeks

Salmon and leek papillote

Print
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 can of cherry tomatoes of 280 g, slice in two

Preparation

Side-by-side mode
  • Preheat oven at 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 peper.
  • Place a piece of salmon on each of the vegetable portions, then drizzle with the remaining lemon juice and brush each 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 dependings on fish thickness.

Salmon and leek papillote

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 can of cherry tomatoes of 280 g, slice in two

Preparation

Side-by-side mode
  • Preheat oven at 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 peper.
  • Place a piece of salmon on each of the vegetable portions, then drizzle with the remaining lemon juice and brush each 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 dependings on fish thickness.

Rate this recipe

Cancel