Ingredients • 4 pieces of wild salmon • 3 leeks • 2 red peppers • Olive oil • 1 lemon, juice or thin slice • Salt, pepper
Preparation Preheat the oven to 200 ° C.’ Wash and finely chop the vegetables. Briefly blanch the leek and let it drain. On a square of baking paper or aluminum foil, place the salmon and vegetables and season with salt and pepper. Fold the parchment paper slightly and add a drizzle of olive oil and lemon juice. Close the papillotes by folding the paper on each side of the rectangle. Place in the oven for 20 minutes.