Salmon and potato parcels

Cooking in paper keeps the juices and flavour in. You can transfer this tasty salmon meal to plates, or serve straight from the paper parcels for ease.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 medium potatoes, scrubbed and sliced into very thin rounds
2 courgettezucchiniXszucchini, summer squashX, sliced into long, thin ribbons
3 cups finely sliced and rinsed leeks
2 tablespoons chopped fresh parsley or dill, plus extra to garnish
2 tablespoons capers, roughly chopped
¹/³ cup light sour cream
4 x 150g salmon fillets, skin removed
1 each orange and lemon, sliced

Instructions

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1 Preheat oven to 220°C. Cut baking paper into 4 large squares.

2 In a large bowl, combine vegetables, herbs, capers and sour cream, then divide among the 4 papers, keeping in the centre of each. Place salmon fillets on top of vegetables, layer citrus slices over the top and season with black pepper.

3 Gather up the corners of the paper and tie tightly with string, to avoid any moisture escaping. Place on a baking tray and bake for 25 minutes. Very carefully, open one of the packets to check potatoes and salmon are both cooked to your liking. If necessary, return to the oven for a further 5 minutes.

4 Serve scattered with capers and garnished with extra parsley or dill.

Variations

Make it gluten free: Check sour cream is gluten free.

Nutrition Info (per serve)

Calories 526 cal

Kilojoules 2200 kJ

Protein 33 g

Total fat 35 g

Saturated fat 8 g

Carbohydrates 20 g

Sugar 9 g

Dietary fibre 6 g

Sodium 200 mg

Calcium 150 mg

Iron 2 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.