Sunday Recipe: Salmon and Leeks en Papillote

Salmon and Leeks en Papillote

Here’s a wonderful dinner recipe that I prepared on Wednesday for dinner after capoeira.  Usually, we have eggs, since they’re quick and I generally don’t get home until after 8:30 p.m.  But this time, I prepped the packets in the morning and had my husband pop them in the oven when I left to come home.  About 10-15 minutes after I got home, we had a beautiful dinner!  I served them over a bed of steamed kale, but potatoes would also probably be good.

Salmon and Leeks en Papillote

2 6-oz. salmon fillets

1 leek, sliced

1/2 lemon, sliced thinly

2 Tbsp. salted butter

pepper and salt to taste

Divide the lemon slices into two piles and place lemon slices just off-center of a piece of parchment paper about 18″ square.  Place the salmon fillets on each pile of lemon slices.  Top each fillet with leeks, salt, pepper, and a tablespoon of butter.  Seal the packets, folding the edges and stapling them (unless you’re fancy enough to do the folding thing that real chefs do).  Refrigerate until you’re ready to cook.  Bake in a preheated 350-degree oven for 15-20 minutes.  Makes 2 servings.

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About Kyniska

In ancient Sparta, women were encouraged to train their bodies and minds as warriors did, in preparation for an adult life of strength and intellect. They strove to win a husband through strength as well as beauty. I try to live my life by this philosophy, that athletic ability and accented beauty can co-exist, yielding a richer whole. View all posts by Kyniska

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