Serves 2 (easily doubled)
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To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Cut two large sheets of parchment paper, each large enough to wrap up a salmon fillet with room to spare.
  2. Place the leeks in a pan with 100ml of water. Cover and bring to the boil, then cook for 5-6 minutes until the water has been absorbed and the leeks have softened a little. Stir in the Mascarpone, half of the dill and some salt and black pepper.
  3. Spoon half of the leeks into the middle of one sheet of parchment and place a salmon fillet on top. Repeat to make a second parcel.
  4. Squeeze some lemon juice over each fillet, then scatter over the capers and remaining dill. Season with some black pepper.
  5. Bring the parchment up over the fish and fold the edges together, leaving a little space inside each parcel. Place the parcels on a baking tray.
  6. Bake for 14-15 minutes. Open each parcel, being careful with the steam which will be released.
  7. Serve with baby potatoes and peas, with extra lemon wedges for squeezing over.

Nutrition Facts

Per serving:
342kcals, 16.5g fat (4.9g saturated), 9.8g carbohydrates, 2.3g sugar, 40.4g protein, 1.3g fibre, 0.213g sodium