Salmon in Parchment with Spinach and Lemon

2 salmon fillets (170 g and 1 ½ inches thick)

1 c baby spinach

1 lemon thinly sliced

½ c finely chopped leeks

Salt and pepper

Olive oil

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Preheat oven to 400◦F. Place a rimmed baking sheet in the oven to heat. Cut

2 pieces of parchment paper each measuring 12 x 17 inches.

Lightly grease one side of each piece of parchment where the fish will sit.

Place ¼ c of the leeks on each piece of parchment. Then place a piece of salmon (skin side down) on the leeks. Season with salt and pepper. Place ½ c of spinach on each salmon piece. Top the spinach with the cut slices of lemon (2 or 3 slices). Season with salt and pepper.

Fold the parchment paper over the stacked salmon and fold under enclosing the top and ends of the bundle. Carefully transfer to the hot baking sheet.

Bake for 15-18 minutes. Carefully open the bundles and serve with the remaining lemon.