Lemon Salmon en Papillote

Ingredients

• 700 g salmon fillet (with skin)
• 2 untreated lemons
• 0.5 stalk leek
• 100 g Sour cream
• 2 tbsp parmesan cheese
• Salt
• pepper (ground)
• 1 pinch chili powder
• 1 tsp paprika (sweet)
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Rinse the salmon and pat dry. With a sharp knife, cut horizontally in half. Wash the lemons hot, dry, grate, and slice into rounds. Cut the leek lengthwise, wash, trim, and slice into about 1 cm thick rolls. Mix the sour cream with parmesan, season with salt, pepper, chili, and paprika. Combine with the leek and spread on the lower salmon piece. Arrange lemon slices over it and place the second salmon piece on top. Secure with kitchen twine and lay on a large sheet of parchment paper. Fold and seal the parchment (e.g., with toothpicks). Place on a baking tray and bake in the oven for 25-30 minutes.

3. 3.

   Remove, open, sprinkle with parsley, and serve garnished with two lemon slices. Offer remaining lemon slices separately.