Baked salmon

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Joanna Wickham

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Serves: 4

Time to make: 1 hr 20 mins , including marinating

Ingredients

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75ml dry white wine

4 (approx 150g each) salmon steaks or fillets

1 teaspoon fennel seeds

salt and pepper

1 lemon, sliced thinly

dill sprigs (optional)

Instructions

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1 Cut 4 pieces of non-stick paper into large squares 26 cm each. Scrunch the paper together in a small bowl and pour over the wine and leave to soak for 1 hour.

2 Separate out each piece of paper. Place the salmon in the centre of each sheet. Top with some fennel seeds, lemon and seasoning. Drizzle over any remaining wine.

3 Lift up the opposite sides of the paper and fold together to enclose the salmon. Twist to seal the parcel. Bake at 200°C for 15 minutes. Serve immediately with a choice of vegetables.

HFG tip

You can use fish stock instead of wine with some fresh lemon.

Nutrition Info (per serve)

Calories 315 cal

Kilojoules 1320 kJ

Protein 31.7 g

Total fat 18.3 g

Saturated fat 5.6 g

Carbohydrates 2.3 g

Sugar 2.3 g

Dietary fibre 2.5 g

Sodium 655 mg

Calcium 85 mg

Iron 1.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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