dinner · everyday
Salmon and leek foil packets
Salmon fillets steamed in foil packets on a bed of leeks and sugar snap peas, with Dijon, butter and lemon. Easy to assemble, with little to wash up.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Slice the white and pale green parts of the leek, rinse out any grit and drain. Trim the sugar snap peas.
-
2
Split the vegetables between two big sheets of foil. Place a salmon fillet on each pile, sprinkle with salt, spread with Dijon, dot with butter and cover with thin lemon slices.
-
3
Fold the foil into sealed packets with a little air space above the fish. Bake on a rimmed sheet 12–18 minutes, until the thickest part of the salmon reaches 63°C (145°F) or flakes easily.
-
4
Open the packets carefully, away from your face, and spoon the lemony juices over the fish and vegetables.
