Credit: Lorna Rhodes, DipION, mBANT, CNHC |

Serves: 4 | Preparation time: 10 minutes | Cooking time: 15 minutes


  • 2 medium leeks, trimmed
  • 4 salmon fillets, skinned, about 175g each
  • 4 tbsp olive oil
  • 2 tbsp chopped parsley
  • 1 tsp medium hot curry powder
  • 2 tbsp lemon juice
  • 4-6 stems of vine-ripened cherry tomatoes


  1. Thinly slice the leeks, place in a large sieve and rinse under cold water to remove any grit. Drain well. Heat 1 tbsp of the oil in a pan add the leeks and cook gently until softened. Heat the oven to 200C/180C fan/gas 6.
  2. Cut out 4 large squares of baking paper. Grease lightly with a little olive oil and divide the leeks, placing in the centre of a piece of foil. Scatter half of the parsley over. Place a salmon fillet on top of each and season with salt and pepper.
  3. Mix together 2 tablespoons of the olive oil, curry powder and lemon juice and pour some over each steak. Fold the paper over to make the packages. Place on a baking tray and cook for 15 mins.
  4. After 5 mins, put the cherry tomatoes into a small roasting tin, drizzle with 1 tbsp of olive oil, season with salt and pepper and roast in the oven for 12 mins.
  5. Unwrap one parcel and test the fish is cooked using the point of a knife. Scatter the remaining chopped parsley over the fish and serve with the tomatoes.

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