Salmon en papillote with leeks, carrots and thyme potatoes

Ingredients

For 1 serving

• Salmon fillet130 g
• Leek0.5
• Carrots1
• Potatoes150 g
• Extra virgin olive oil5 g
• Thymeto taste
• Saltto taste

Contains: fish,

In season: October – March

Method

1. Heat a conventional oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes.
2. Toss the potatoes in a baking tray with half the oil, the thyme and a pinch of salt and roast for 25 minutes in total.
3. Meanwhile trim the tough green part and roots from the leek, slice it into thin rounds and rinse well to remove any grit; peel the carrot and slice it into thin rounds.
4. On a large sheet of baking paper make a bed of leek and carrot, lay the salmon on top, salt it, drizzle with the remaining oil and close the parcel by rolling the edges tightly.
5. When the potatoes have had 10 minutes, put the parcel in the oven next to them and cook for 15 minutes, until the salmon is opaque at the edges and just pink in the centre and the potatoes are golden.
6. Open the parcel carefully (watch the steam) and serve the salmon with the vegetables and potatoes.