Barbecued salmon and veg parcels
- 2 bunches asparagus, trimmed, halved if thick
- 2 small fennel bulbs, trimmed, very thinly sliced, fronds reserved, to garnish
- 250g courgette noodles (see tips)
- 4 x 120g skinless salmon fillets
- ¹/³ cup lemon juice
- black pepper
- spray oil
- 4 slices wholegrain sourdough bread
- 6 cups baby rocketarugulaX
- 30g shaved parmesan
- ¼ cup toasted pine nuts
- 2 spring onions, thinly sliced
- lemon slices, to serve
1 Place a 50cm sheet of baking paper on top of a 50cm length of foil, and repeat process four times to make salmon parcels.
2 Preheat a barbecue with a lid to medium-high. Place asparagus, fennel, courgette noodles and salmon evenly on the centre of each sheet of baking paper. Drizzle each with 1 tablespoon lemon juice. Season with pepper. Fold edges of foil and baking paper to seal and form a parcel, tucking excess foil and paper underneath.
3 Onto barbecue hotplate, place parcels and close lid, barbecuing for 10–12 minutes (depending on thickness) until the salmon is cooked through. Transfer parcels to a board and stand for 2 minutes. Meanwhile, spray bread with oil and barbecue for a few minutes on each side until golden.
4 In a bowl, place rocket, parmesan and pine nuts and toss.
5 Garnish salmon with fennel fronds and spring onions. Serve with rocket salad, barbecued bread and lemon slices.
Nutrition Info (per serve)
Total fat 37g
–Saturated fat 7g
Dietary fibre 1g
Make it gluten free: Serve with gluten-free bread.
Make it vegan: Replace salmon with slices of tofu. Use Angelfood parmesan alternative. Check sourdough bread is vegan.
Make your own courgette noodles using a spiraliser.
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