Mains

Salmon, spinach and potato parcel

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

First published: Jun 2014

Serves: 1

Time to make: 40 mins

Hands-on time: 10 mins

Total cost: $7.23 / $7.23 per serve

(at time of publication)

Ingredients

More weights & measures

2 baby potatoes, thinly sliced
1 small carrot, peeled, thinly sliced
120g fillet skinless salmon
1 teaspoon grated zest of lemon
2 cups baby spinach
2 teaspoons chopped fresh dill, plus extra, to serve
lemon wedges, to serve

Instructions

1 Preheat oven to 200°C and place a metal baking tray in oven to heat. Steam or microwave potatoes and carrot until tender-crisp. Meanwhile, rub salmon with lemon zest and some freshly ground black pepper.

2 Cut a 30cm x 50cm piece of tinfoil. In the tinfoil centre place a 15cm x 15cm piece baking paper. Place potato and carrot slices in the centre of baking paper. Top with spinach and salmon fillet. Top salmon fillet with dill. Fold paper into a parcel then fold tinfoil around it.

3 Place parcel on heated baking tray and bake for 25-30 minutes or until salmon is cooked. Serve with lemon wedges and top with extra dill and freshly ground black pepper.

Variations

This dish also works well with tuna steaks or white fish.

Nutrition Info (per serve)

Calories 460cal

Kilojoules 1920kJ

Protein 26g

Total fat 28g

–Saturated fat 8g

Carbohydrates 25g

–Sugars 6g

Dietary fibre 5g

Sodium 70mg

Calcium 60mg

Iron 2.5mg

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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