4 pieces of wild salmon
2 red peppers
1 lemon, juice or thin slice
Preheat the oven to 200 ° C.’
Wash and finely chop the vegetables.
Briefly blanch the leek and let it drain.
On a square of baking paper or aluminum foil, place the salmon and vegetables and season with salt and pepper.
Fold the parchment paper slightly and add a drizzle of olive oil and lemon juice.
Close the papillotes by folding the paper on each side of the rectangle. Place in the oven for 20 minutes.