• Chloe's Cookbook

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


Serves 2

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



Ingredients

2 Salmon fillets (if you prefer skinless that’s fine, use your favourite!)

2 Lemon

2 Spring onions (sliced)

20g Parmesan

150g Asparagus

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.



Method:

  1. Bring a large pan of water to the boil & get another large pan (or your sink) full of iced water ready

  2. Use a slotted spoon to place the broccoli into the boiling water for 5 minutes only

  3. Remove using the same spoon and place immediately into the iced water

  4. Bring the pan of water back up to the boil and add the asparagus for 2 minutes only

  5. Remove using a slotted spoon and also place into the ice water (top it with ice if necessary)

  6. 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

  7. Cut large squares of greaseproof paper and lay out to form your parcels

  8. Place half of the sliced spring onions in each parcel

  9. Reserve half of the zest, sprinkling the rest evenly between the two parcels

  10. Grate a little Parmesan over each of these

  11. Place a salmon fillet into the centre of each parcel

  12. Drain and divide the broccoli and asparagus evenly between the parcels, surrounding the salmon

  13. Pour or squeeze the juice of the lemons evenly between them

  14. Grate the remaining Parmesan evenly between the parcels and top each salmon with 2 slices of lemon

  15. 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

  16. Place onto a baking tray and bake for 15 mins

  17. 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

  18. 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!


15 views0 comments

Recent Posts

See All