Ingredients
Leek(s)
1 whole, pale section, cut into matchsticks
Carrot(s)
2 medium, cut into matchsticks
Zucchini
2 medium, cut into matchsticks
Fresh tarragon
1 tbs, leaves, coarsely chopped, plus extra to garnish
Horseradish cream
2 tsp
Lemon(s)
1 medium, thinly sliced
Skinless salmon
480 g, (4x120g fillets)
Instructions
Preheat oven to 220°C.
Combine the leek, carrot, zucchini, chopped tarragon and horseradish in a large bowl.
Season with salt and pepper.
Cut four 40cm-diameter discs from baking paper.
Place the leek mixture on one half of each paper disc.
Top with the lemon slices and salmon.
Top with the extra tarragon leaves.
Fold the discs in half to enclose the filling.
Fold the edges over to seal each parcel. Place on 2 baking trays.
Bake, swapping the trays halfway through cooking, for 12 minutes or until the parcels puff (the paper will fill with steam during cooking) and the salmon fillets are just cooked through.
Carefully open the parcels and serve immediately
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