Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
- 1 1/2 to 2 pounds (680 to 900 g) of salmon fillets, cut into 4 portions
- 1 Tbsp butter
- 2 Tbsp extra virgin olive oil
- 2 large red, yellow, or orange bell peppers, cored and sliced (about 3 cups)
- 3 medium leeks, cleaned and sliced, white and light green parts only (see How to Clean Leeks)
- 1/2 teaspoon salt
- 1 teaspoon dried tarragon (can sub thyme)
- 4 teaspoons dry vermouth or dry white wine (optional)
- 4 lemon wedges
1 Sauté leeks and bell peppers: In a large sauté pan, heat the butter and olive oil on medium heat until the butter is melted and foamy. Stir in the sliced leeks and bell peppers, sprinkle with salt and dried tarragon, and gently cook until completely soft, 10 to 15 minutes.
2 Prepare foil packets: Preheat oven to 375°F (190°C). Prepare 12x12-inch foil pieces for each of the salmon fillets. Portion out the leek and bell pepper mixture evenly onto the centers of each of the foil pieces. Top with a salmon fillet. Sprinkle lightly with salt. Sprinkle each fillet with a teaspoon of dry vermouth or white wine if using.
Fold up the foil packets to allow some room over the salmon, but seal so that steam is not allowed to escape. (There are many ways to fold the foil, do which ever way works best for you!)
3 Bake: Place the salmon filled foil packets on a baking sheet and place in the oven in the middle rack. Bake at 375°F (190°C) about 12 to 15 minutes, or until just barely cooked through.
Sprinkle with lemon juice to serve or serve with lemon wedges.