Salmon Fillets en Papillote with Leek & Zucchini

Ingredients

• 2 Salmon Fillets (about 6 oz each)
• 1 Leek, cut into thin matchsticks
• 1 Zucchini, sliced into ribbons
• 2 tbsp butter
• ½ lemon, thinly sliced
• ¼ cup dry white wine
• 2 sprigs tarragon or dill
• Salt and black pepper

Method

1. Heat the oven to 400°F (205°C). Cut two large hearts of parchment paper and pile the Leek and Zucchini on one half of each.
2. Season the Salmon Fillets and set it on the vegetables. Top each with butter, lemon slices, herbs, and a splash of wine.
3. Fold the parchment over and crimp the edge in small overlapping folds, sealing tightly — a leaky packet steams nobody.
4. Bake on a sheet pan 12–14 minutes; the packets will puff like proud little balloons and the Salmon Fillets inside should reach 135–140°F (57–60°C).
5. Serve the packets sealed and let everyone tear into their own cloud of herby steam at the table.