Salmon with Leeks and Carrots in Parchment

Looking for a hearty seafood dinner using leeks and carrot? Then check out this baked salmon dish that’s ready in 25 minutes.

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Servings 4

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ingredients 8
Prep Time 25 min
Total Time 25 min

Ingredients

1: cup (2 medium) thinly sliced carrots

4: (12-inch) circles parchment paper or heavy-duty foil

1: (1-lb.) salmon fillet, skin removed, cut into 4 pieces

2: medium leeks, white and pale green part thinly sliced (1 1/2 cups), or 1 medium onion, halved, thinly sliced

2: tablespoons dry white wine or water

2: teaspoons olive oil

1/8: teaspoon salt

1/4: teaspoon pepper

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Directions

1 Heat oven to 450°F. Placing slightly off center, divide carrots evenly onto parchment circles.
2 Holding knife on a slant (45° angle), cut each salmon piece into 4 or 5 thin slices. Place salmon over carrots; sprinkle with leeks.
3 In small bowl, combine wine, oil, salt and pepper; mix well. Drizzle wine mixture evenly over fish and vegetables. Fold parchment in half; crimp edges to enclose fish and vegetables. Place on cookie sheet.
4 Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork. To serve, place packets on serving plates and cut an X in each.