Salmon and vegetables en papillote

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73

Serves 2 


Vegetable oil, for brushing
12 asparagus spears, trimmed
2 carrots, grated
2 small onions, thinly sliced
2 salmon fillets, skins removed
Salt and black pepper
2 garlic cloves, thinly sliced
2 tsp lemon zest, grated
2 spring onions, very thinly
sliced
½ a lemon, for squeezing
2 knobs of butter


To serve:
Lemon wedges
Rice or boiled potatoes


  1. Preheat the oven to 230˚C/210˚C fan/gas mark 8.
  2. Cut two pieces of parchment paper around 24 x 30cm. Fold each piece in half lengthwise and cut to form a heart shape. Open each piece out again and brush with vegetable oil.
  3. Place half of the asparagus spears on one half of each piece of parchment. Toss the carrots and onions together in a small bowl and place half on top of each portion of the asparagus. Place one piece of salmon on top and season generously with salt and pepper.
  4. Top each portion with half of the sliced garlic, lemon zest and spring onions. Add a squeeze of lemon juice and place a knob of butter on top of each portion.
  5. Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it tightly.
  6. Place the pouches on a baking tray and bake for 12 minutes. The pouches will puff up slightly.
  7. Remove from the oven and serve immediately. Transfer each parcel to a plate. Carefully cut them open at the table, being wary of the steam that will escape. Serve with lemon wedges and rice or boiled baby potatoes.

Per serving: 425kcals, 23g fat (9.3g saturated), 20.4g carbs (9.2g sugars), 38.1g protein, 6.5g fibre, 0.291g sodium