Salmon, spinach and potato parcel
(at time of publication)
- 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
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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.
This dish also works well with tuna steaks or white fish.
Nutrition Info (per serve)
Total fat 28g
–Saturated fat 8g
Dietary fibre 5g
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