I made this recipe when I was in a hurry so there’s only one picture. (I had a date with my husband to go see a movie ~ now, that’s something to hurry for.)
But, I wanted to share it with you because it was quick and came out quite delicious. Baking it in foil made this salmon come out nice and moist.
It’s already paleo so there are no adjustments that need to be made.
Ready to see the recipe for this paleo Baked Salmon with Leeks and Peppers?
Ingredients
- 2 salmon fillets
- 1 Tablespoon butter
- 2 Tablespoons olive oil
- 1 large red pepper, sliced
- 1 large yellow pepper, sliced
- 2 medium leeks, cleaned and sliced
- 1/2 teaspoon salt or to taste
- 1 teaspoon dried tarragon
- 4 teaspoons dry white wine (optional)
- Lemon wedges, optional
Directions
- In a large skillet, heat the butter on medium heat until it’s melted.
- Stir in the leeks and bell peppers.
- Add the salt and tarragon and stir to combine.
- Cook this through until everything is soft.
- While the vegetables are cooking, preheat the oven to 375°.
- Cut 2 12×12 inch foil pieces – one for each salmon fillet.
- When the vegetables are ready, pour half of the mixture into the middle of each piece of foil.
- Add the salmon to the top of the vegetables and sprinkle with the dry wine if you’re using it.
- Surround/close the fish with the aluminum foil in a tent style but make sure no steam can escape.
- Bake on a cookie sheet for approximately 13 minutes in a convection oven.
If you’re so inclined, squeeze a little bit of lemon juice on the top of the salmon when baked.
And then, sit back and enjoy it.
For more paleo recipes, click here.
Note: Original recipe was found at Simply Recipes.
