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with curried leek julienne


  • 4 salmon fillets with skin
  • 4 large leeks
  • Curry powder
  • Salt and pepper
  • Extra Virgin Olive Oil
  • Freshly squeezed lemon juice


Wash the leek and cut in julienne.

Preheat the oven to 165ºC and heat a bit of oil in a pan.

Season the salmon fillet and place it in the pan, skin side down (press down on the fillet to achieve a golden and crispy skin). Remove from the heat after about 6 minutes. Arrange on a serving plate, skin side up.

Using the same pan, add the leeks, salt and pepper and season with the curry powder. Stir well until the leeks have reduced in size and are tender.

Next, turn off the heat and put the salmon back in the pan, skin side up on top of the leek. Place the pan in the preheated oven.

Cook for 7 minutes. Remove from the oven and drizzle freshly squeezed lemon juice before serving.