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Salmon parcels with roast potatoes

Salmon parcels with roast potatoes

Salmon parcels with roast potatoes

Deliciously healthy, we’ve baked our salmon fillets in a parcel to lock all the flavours, juices and stem away to five a moist and tasty result. Served with tasty kipfler potatoes, it’s a winning dinner dish. 

50mins cooking

Serves 2


  • 300 gram roast potatoes (fingerlings), sliced thinly
  • 1 small red onion, cut into wedges
  • 1 tablespoon extra-virgin olive oil
  • 1/2 (70g) medium lemon, sliced thinly
  • 1 small (90g) tomato , sliced thinly
  • 2 x 180g skinless boneless salmon fillets
  • 2 teaspoon baby capers
  • 1 teaspoon fennel seeds
  • 100 gram baby spinach leaves
  • 1/4 cup fresh flat-leaf parsley leaves


  1. Preheat oven to 200°C (180°C fan-forced).
  2. Combine the potato and onion in a roasting pan; drizzle with half the oil. Roast for 30 minutes or until browned lightly and tender.
  3. Meanwhile, arrange lemon and tomato on two 30cm square pieces of baking paper. Top with salmon, capers and fennel seeds; drizzle with remaining oil. Fold paper into a parcel to enclose salmon; place on an oven tray. Bake for 8 minutes or until salmon is cooked as desired.
  4. Serve salmon parcels with potato and onion; top with spinach and parsley.

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