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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.

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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

Directions:

  1. Preheat the oven to 400°.  Cut 4 squares of parchment paper.
  2. Slice leeks and potatoes to bite size pieces.  Cut the green beans to 2 inch lengths.
  3. 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.
  4. Place the salmon on top of the vegetables.  Sprinkle with 1 tsp paprika each and a little more salt.

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  5. Seal your pouches and transfer to a baking sheet.
  6. Bake for 20 minutes.
  7. Serve with the lime wedges.
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