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
Ingredients:
- 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
Method:
- Preheat oven to 200°C (180°C fan-forced).
- Combine the potato and onion in a roasting pan; drizzle with half the oil. Roast for 30 minutes or until browned lightly and tender.
- 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.
- Serve salmon parcels with potato and onion; top with spinach and parsley.
