Zesty Salmon Parcels
Updated: Mar 2
Fewer things are better together than lemon and fish. These little parcels are vibrant, healthy and pack a lemony punch! You can easily swap the type of fish inside them for whatever you prefer and they are filling enough for a lunch, or add potatoes and vegetables for a bigger meal.
The great thing about these is that they can be made in advance. Get them all wrapped and ready in their parcels, then simply pop them into the fridge until you need them. They will take an extra 5 mins cooking if you cook them straight from the fridge.
SUMMER TIP: If you wrap your parcels in a double layer of foil you can finish them on the BBQ in 10 minutes!
Zesty Salmon Parcels
Prep time: 15 mins
Cook time: 25 mins
Preheat the oven to 180 degrees
Special equipment needed:
Greaseproof paper or tin foil for the parcels
A zesting tool or small grater
Slotted spoon or tongs
2 Salmon fillets (if you prefer skinless that’s fine, use your favourite!)
2 Spring onions (sliced)
100g Purple-sprouting broccoli
1 Muller Light Greek-style yoghurt - lemon flavour
2 tbsp dill (fresh is best but you can use dried, but double up!)
Sea salt & cracked black pepper
Top the parcels, once opened, with the sauce & remaining zest.
Bring a large pan of water to the boil & get another large pan (or your sink) full of iced water ready
Use a slotted spoon to place the broccoli into the boiling water for 5 minutes only
Remove using the same spoon and place immediately into the iced water
Bring the pan of water back up to the boil and add the asparagus for 2 minutes only
Remove using a slotted spoon and also place into the ice water (top it with ice if necessary)
Cut 4 thin slices from one of the lemons. Zest the remainder of this lemon and the other one, putting to one side. You will also need the juice from these lemons if you want to do that now in a separate bowl
Cut large squares of greaseproof paper and lay out to form your parcels
Place half of the sliced spring onions in each parcel
Reserve half of the zest, sprinkling the rest evenly between the two parcels
Grate a little Parmesan over each of these
Place a salmon fillet into the centre of each parcel
Drain and divide the broccoli and asparagus evenly between the parcels, surrounding the salmon
Pour or squeeze the juice of the lemons evenly between them
Grate the remaining Parmesan evenly between the parcels and top each salmon with 2 slices of lemon
Fold and crunch up the paper to form little parcels around the salmon. There should still be a little room in there for the steam to circulate
Place onto a baking tray and bake for 15 mins
In the meantime, combine the yoghurt, remaining zest and dill in a bowl to make your sauce. Taste this and add salt, pepper or more dill if you see fit
Once baked, plate up by unwrapping the top of the parcels, being careful of the escaping steam, and top with dollops of sauce
Enjoy that zingy, summery feeling whilst eating this healthy and delicious meal!
and remember, anyone can cook!