• 2 slices salmon
  • 6 prawns
  • 4 white mushrooms
  • 1 medium carrot
  • 1 leek (small)
  • 1 bunch cilantro
  • salt (to taste)
  • pepper (to taste)
  • lemon
  • white wine (to taste)
  • olive oil


  1. Preheat oven to 220°C (approximately 425°F).
  2. Place each salmon fillet onto a large sheet of aluminum foil big enough to fold over fillets.
  3. Season salmon with salt, pepper and lemon juice.
  4. Top with sliced mushrooms, shredded carrots, sliced leeks, shrimp and whole cilantro sprigs.
  5. Drizzle with white wine and olive oil.
  6. Fold aluminum foil over salmon to form a sealed packet.
  7. Bake in preheated oven for about 40 minutes.
  8. For the baked potatoes, cook unpeeled potatoes in boiling, salted water until knife-tender and drain.
  9. Smash each firmly, so that skin opens lightly.
  10. Season with salt and olive oil and bake in preheated oven for about 15 minutes.
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