We’re always up for new menu items and this looked like a flavor profile we’d enjoy. Plus, the complete meal concept seemed like a win. And, thankfully, everyone really liked it so it will go into the regular rotation.
A couple of notes:
- I didn’t serve it in the pouches because I didn’t want to be dealing with the papers at the table. But, it looks better if you do.
- Next time I’ll cut the potatoes about half this size.
- I tried a mix of green and wax beans. While wax aren’t terrible, green are the better choice.
- I didn’t put leeks in the kids portions. That’s one of the nice things about pouch cooking. It’s easy to customize and label everyone’s portions. I also chopped up the leeks for the adults.
- You can make these a day ahead and store in the fridge.
Ingredients (per four servings):
1 leek, halved and washed thoroughly
12 ounces green beans
1 lb potatoes
4 salmon fillets
4 tsp paprika
1 lime, quartered
- Preheat the oven to 400°. Cut 4 squares of parchment paper.
- Slice leeks and potatoes to bite size pieces. Cut the green beans to 2 inch lengths.
- Place ¼ of the green beans in the center of each piece of parchment paper. Top with the leeks and potatoes. Sprinkle with a little salt and pepper.
- Place the salmon on top of the vegetables. Sprinkle with 1 tsp paprika each and a little more salt.
- Seal your pouches and transfer to a baking sheet.
- Bake for 20 minutes.
- Serve with the lime wedges.
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