Ingredients
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1 leek
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1 (12 oz) pkg trimmed green beans
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1 lb baby potatoes
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4 salmon fillets
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4 tsp chili powder
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1 lime, quartered
Steps
1
Preheat the oven to 400°F. Cut 4 16-inch long pieces of parchment paper. Cut each leek half in half again lengthwise and then cut widthwise into 4 equal-sized pieces (you should have 16 pieces). Cut the green beans into 2-inch pieces. Quarter the baby potatoes. Place ¼ of the green beans in the center of each piece of parchment paper. Top with the leeks and potato wedges and sprinkle with salt and pepper.
2
Place the salmon fillets on top of the vegetables and sprinkle each fillet with 1 tsp chili powder and salt. Bring up the edges of the paper. Fold and crimp securely so no steam can escape. Transfer packets to a baking sheet and bake for about 20 min. Serve with lime wedges.
