Salmon with creamy leek and dill sauce

Salmon with creamy leek and dill sauce

(8) Rate it

  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Cooking in paper keep the juices and flavour in. You can transfer this impressive meal to plates, or serve straight from the parcels for ease.

Featured in
Main recipes, Spring recipes


  • 20g butter
  • 1 large leek, trimmed, halved, washed, thinly sliced
  • 1/3 cup dry white wine (see note)
  • 2/3 cup light thickened cream
  • 1/3 cup chopped fresh dill sprigs
  • 2 medium zucchini, sliced lengthways
  • 4 (180g each) skinless salmon fillets (see tip)
  • Fresh dill sprigs, to serve
  • Lemon wedges, to serve


  • You'll need four 30cm x 60cm pieces baking paper.


  • Step 1
    Preheat oven to 200°C/180°C fan-forced. Melt butter in a frying pan over medium heat. Cook leek, stirring, for 1 to 2 minutes or until just tender. Add wine. Bring to the boil. Add cream. Reduce heat to low. Simmer for 3 to 4 minutes or until slightly thickened. Remove from heat. Stir in dill.
  • Step 2
    Arrange one-quarter zucchini, overlapping slightly, in centre of 1 piece baking paper. Top with 11/2 tablespoons leek mixture, then 1 salmon fillet. Spoon over 1 tablespoon remaining leek mixture.
  • Step 3
    Bring 2 long sides baking paper up to the centre. Fold to seal. Roll up short ends to enclose filling. Tuck under to secure. Place parcels on a large baking tray. Repeat with remaining baking paper, zucchini, leek mixture and salmon.
  • Step 4
    Bake for 15 minutes for medium or until cooked to your liking. Serve with lemon wedges and dill.

  • High protein
  • Low carb
  • Low sodium
  • Low sugar


  • 2035 kj


  • 31g

    Fat Total

  • 13g

    Saturated Fat

  • 1g


  • 46g


  • 150mg


  • 127.27mg


  • 3g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve


You could use 1/4 cup lemon juice instead of the wine.

Tip: Ask your fishmonger to remove the salmon skin or do it yourself with a sharp, thin-bladed knife.

  • Author: Cathie Lonnie
  • Image credit: Rob Palmer
  • Publication: Super Food Ideas



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