Oven Baked Salmon Pacels
Who doesn’t love salmon? Light and delicate, the fish is the perfect ingredient for a simple early summer dinner. These parcels can be prepared a head of time and left in the fridge to allow for a quick meal to be enjoyed in the garden under the warm setting sun.
'Swimmingly good'
Method
Preheat the oven to 180 degrees(fan).
Cut two generous squares of aluminium foil.
Finely slice the onion and cut the carrot into thin batons. Cut asparagus into diagonally into large slices.
Cut the ends off the green beans. Place into a bowl and cover with hot water. Cover and microwave for four minutes.
Melt the butter and spread into the middle of the foil.
Take the skin off the salmon and place a single fillet into the middle of each bit of foil.
Layer the vegetables on top of the fish before seasoning generously with salt and pepper.
Pull up the sides of the foil running the length of the fish and scrunch together in the middle before pulling up the ends and scrunching inwards. Make sure the foil isn’t tight on the salmon and vegetables. You want all the steam to stay inside the parcels so there should be no gaps in the foil where it could get out.
Place onto a tray and put into the over for 20 minutes.
Serve immediately with boiled, skin on new potatoes.
Ingredients - Serves 2
2 Salmon Fillets
1 Carrot
½ Red Onion
Handful Green Beans
6 Asparagus Tips
Butter
Salt and pepper
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Cooking the salmon in foil allows the fish to retain all of it's moisture, deliciously falling apart when eaten.
By Robyn McLaughlin
By Robyn McLaughlin