Dilled salmon with leek parcels

Prep 5 min
Plus Baking Time: 25 minutes
Makes 2 Servings



1 bunch
2 tsp
generous pinches
generous pinches
2 tsp
Dijon mustard
1/2 tsp
dried dill


  • Preheat oven to 450F (230C). Slice dark-green tops and root ends from leeks. Discard. Slice leeks in half lengthwise. Fan out and rinse under cold running water to remove any grit. Then slice leeks lengthwise again, forming quarters. Place 2 pieces of foil, each about 12 in. (30 cm) long, on counter. Lay half the leeks in centre of each piece of foil. Dab 1 tsp (5 mL) butter on each pile of leeks. Generously sprinkle with tarragon and salt. Top each pile with a salmon fillet. Spread with Dijon, then sprinkle with dill.
  • Seal foil edges together to form packages. Set on a baking sheet. Bake in centre of oven for 25 min. Then transfer sealed packages to dinner plates to be opened at the table. Wonderful with rice or creamy mashed potatoes.


Calories 460, Protein 42 g, Carbohydrates 14 g, Fat 26 g, Fibre 2 g, Sodium 228 mg.
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