Salmon and Vegetable Parcel
The salmon and vegetables, includeing courgette, carrot and leak, are wrapped in tin foil when baked to capture the full flavour of the wonderful fish and vegetable ingredients.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Fillet | Main | Bake | Less than 30 minutes |
Ingredients
- 2 x 125g salmon fillets
- small courgette, topped, tailed and cut into strips
- 1 carrot, peeled, topped, tailed and cut into thin strips
- 1 small leek or 4 spring onions, finely sliced
- 1/2 x 20g pack flat leaf parsley, finely chopped (optional)
- juice of 1/2 lemon or lime
- 15g butter
- salt and freshly ground black pepper
Method
Preheat the oven to 190°C, 375°F, Gas Mark5. Lightly grease 2 sheets of foil, large enough to generously wrap around the salmon and vegetables.
Place a salmon fillet in the centre of each sheet of foil and place the courgette, carrot, leek or spring onions, lemon or lime juice, butter and seasoning on top. Wrap the foil around the fish to form a secure parcel and place on a baking tray in the preheated oven for approximately 15 minutes until the salmon is cooked and the vegetables just tender.
Serve in the foil or transfer to a serving plate with the juices pored over. Perfect served with new potatoes or a baked potato.
