Salmon and potato parcels

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Mark O'Meara

First published: Jul 2018

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

Total cost: $32.40 / $8.10 per serve

(at time of publication)

Ingredients

More weights & measures

2 medium potatoes, scrubbed and sliced into very thin rounds
2 courgetteszucchini, 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

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 526cal

Kilojoules 2200kJ

Protein 33g

Total fat 35g

–Saturated fat 8g

Carbohydrates 20g

–Sugars 9g

Dietary fibre 6g

Sodium 200mg

Calcium 150mg

Iron 2mg

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.

Save to favs/meal planning

Subscribe now in to enjoy this feature

See favs PRINT