Baked salmon parcels - four ways

These paper parcels trap the steam and fragrance inside and cook the salmon perfectly. Open them hot at the table for maximum enjoyment.

SERVES2
TIME TO MAKE30 - 35 mins
MEAL TYPEDinner
TIME TO MAKE30 - 35 mins
MEAL TYPEDinner

Method:

  1. Preheat oven to 225°C.
  2. For each piece of salmon, cut a rectangle of baking paper approximately 30cm x 60cm and fold in half.
  3. Place half of the vegetables in any order in the middle of one half of each piece of baking paper.
  4. Place the salmon on top of the vegetables.
  5. Place half of the flavourings and herbs on top of each salmon piece.
  6. Fold the edges of the baking paper together and fold edges to make two sealed parcels (see our video below for the technique).
  7. Place parcels on a roasting tray and bake for 10 minutes.
  8. Serve still wrapped so the parcels can be opened at the table (noting that the steam can be really hot so take care when opening).

Tips:

Any fish and vegetable work well cooked in this method, have fun with your own combinations.

These parcels can be made a day ahead and kept refrigerated until they are ready to cook.

We recommend serving these parcels with extra vegetables, brown rice, mashed potato or wholegrain bread.

Instead of baking paper you can also use tin foil or a paper bag.

  • 250 g
    salmon fillet, cut into 2 pieces
  •  
    baking paper
  •  
  •  
    Broccoli, lemon and mustard
  • ¼ cup
    sliced red onion
  • 2 cups
    broccoli florets
  • 2 tbsp
    chopped parsley
  • 2 tbsp
    lemon juice
  • 1 tsp
    lemon zest
  • 1 tsp
    wholegrain mustard
  •  
  •  
    Ginger, sesame and soy
  • courgettes, sliced
  • spring onion, sliced
  • 1 tsp
    chopped fresh ginger
  • 2 tbsp
    chopped fresh coriander
  • 2 tsp
    soy sauce
  • 1 tsp
    sesame oil
  • 1 tbsp
    lemon or lime juice
  • red chilli, sliced
  •  
  •  
    Green beans and pesto
  • 2 cups
    trimmed green beans
  • ½ 
    red capsicum, sliced
  • 2 tbsp
    pesto
  • ½ 
    lemon, thinly sliced
  •  
  •  
    Spinach, fennel and olives
  • 2 cups
    spinach leaves
  • ½ cup
    sliced fennel bulb
  • ½ cup
    halved cherry tomatoes
  • 2 tbsp
    chopped fennel or dill leaves
  • 2 tbsp
    chopped pitted olives
Per serve
  • Energy
    1153kJ
  • Total Fat
    15.6g
  • Saturated Fat
    4.5g
  • Total Carbohydrate
    7.7g
  • Sugars
    2.8g
  • Dietary Fibre
    3.4g
  • Protein
    29.6g
  • Sodium
    110mg