Preheat the oven to 450 degrees.  Tear four large sheets (18 x 12-inch) of heavy-duty aluminum foil and lay them out on a table or counter.

Make four separate servings, each on a piece of foil.  Divide the leeks, carrots and snow peas into four piles and place one pile in the middle of each sheet of foil.  Place a piece of salmon on top of each mound of vegetables.  Divide the ginger, vinegar and one teaspoon of oil over each piece of fish.  Season with salt and pepper.

Double-fold the foil and seal it tightly, to form four packets.  (Leave enough room in each packet for the heat to circulate.)  Place the packets on a cookie sheet and bake them for about 20 minutes, or until the fish flakes easily with a fork.

Meanwhile, rinse the spinach leaves and place them in a large microwave-safe bowl or platter.  Drizzle the spinach leaves with fresh lemon juice and the remaining 1 tablespoon of oil.  Microwave it on high power for 3-4 minutes, checking every minute or so to make sure the spinach is tender but not over-cooked.  Place one-fourth of the spinach in the center of each of 4 serving plates, making a flat bed to place the fish on.

When the salmon is cooked, open the packets carefully to allow the steam to escape without scalding you.  Transfer the contents of each packet onto the bed of spinach on each plate.

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