Leeks

Salmon and leek papillote

Name: Salmon and leek papillote
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Les Cultures de chez nous

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Preparation 15

Baking 20

Portions 4

Freezing No

Budget

Ingredients Preparation

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.