Baked Salmon Parcels with Dill & Lemon
Each parcel torn open at the table to a billow of lemon-and-dill steam, the salmon blush-pink and glossy on its bed of potatoes and tenderstem, capers and softened garlic glinting in the buttery juices.
Ingredients
Serves 4- 4salmon fillets, about 180g each, skin on
- 1lemon, thinly sliced
- 15 gfresh dill, roughly torn
- 4garlic cloves, thinly sliced
- 4 tspcapers
- 4 tspolive oil
- salt and black pepper
- 400 gnew potatoes, cooked and sliced
- 200 gtenderstem broccoli
- 2 tbspolive oil
- 1lemon, cut into wedges (optional)
- 300 gfrozen peas (optional)
Method
- Heat the oven to 200°C fan. Tear off 4 large pieces of foil or baking paper, each big enough to enclose a salmon fillet generously with room for steam to circulate.
- Bring a pan of salted water to the boil and blanch the tenderstem for 2 minutes, until just tender and still vivid green. Drain well.
- Divide the sliced potatoes and broccoli between the four parcels, drizzle with the 2 tbsp olive oil and season with salt and pepper.
- Sit a salmon fillet skin-side down on top of the vegetables in each parcel. Layer over the lemon slices, scatter with torn dill and sliced garlic, spoon on a teaspoon of capers and a teaspoon of olive oil per parcel, and season generously.
- Bring the edges of the foil or paper up and over, folding tightly to seal so the steam stays trapped inside. Place the parcels on a baking tray.
- Bake for 15–18 minutes, until the salmon is just cooked through and flakes easily under a fork. Bring the parcels to the table and let everyone open their own; the rush of lemon, dill and garlic steam is half the pleasure. If using the optional peas, cook them according to their packet instructions and serve alongside, with the optional lemon wedges.
Per serving
- kcal
- 494
- protein
- 33.2g
- fibre
- 4g
- carbs
- 21.1g
- fat
- 30.9g
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