FROM THE ACADEMY KITCHEN: SALMON FILLETS IN VEG PARCELS WITH LEEKS AND CARROTS

Ingredients for 4 persons

Ingredients

  • • 4 salmon fillets (150g each)
  • • 1 tsp salt, some herbs de Provence
  • • Pepper
  • • 4 small thyme sprigs
  • • 1 untreated organic lemon
  • • 4 tbsp olive oil
  • • 4 carrots
  • • 2 leeks

Preparation

  1. Preheat the oven at 180 degrees. Halve two sheets of baking paper to make four pieces
  2. Wash the salmon fillets and dab them dry. Season on all sides with salt, pepper and a small amount of herbs de Provence.
  3. Place one fillet on each of the four pieces of baking paper.
  4. Wash and halve the lemon and juice one half into a bowl. Add olive oil, salt and some herbs to the juice. 
  5. Peel and grate the carrots. Halve the leek, wash, and cut it into thin strips. Add both to the oil mixture, mix in well and distribute the marinated veg evenly onto the four salmon fillets.
  6. Cut the rest of the lemon into slices, place on top of the fillets and drizzle 1-2 tsp. of olive oil over the top.
  7. Fold the pieces of baking paper together, tie with kitchen twine (optional) and cook in the middle shelf of the oven at 180°C or 160°C (fan) for 25-30 minutes.