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Asparagus and salmon parcels

Name: Asparagus and salmon parcels
Total time: 45 min
Ingredients: asparagus 250g, trimmed; salmon 2 x 120g fillets, skin removed; garlic 1 small clove, crushed; lemon 1, zested and juice, plus wedges to serve; butter 2 tbsp; dill a handful, chopped; capers 1 tbsp; new potatoes 300g, halved, large ones quartered; frozen peas 75g

45 minutes
serves 2
Easy

Wrap salmon in parcels with asparagus, dill and capers to create plenty of buttery juices to go with this nutritious, protein-packed meal

By Adam Bush

April 9, 2020 at 11:24 am

Try these asparagus and salmon parcels, then check out more salmon recipes such as our salmon en croûte.

Ingredients

asparagus 250g, trimmed
salmon 2 x 120g fillets, skin removed
garlic 1 small clove, crushed
lemon 1, zested and juice, plus wedges to serve
butter 2 tbsp
dill a handful, chopped
capers 1 tbsp
new potatoes 300g, halved, large ones quartered
frozen peas 75g

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Cut two 20cm x 20cm squares of baking paper and put each on top of a large piece of foil. Divide the asparagus between the squares of baking paper with the salmon fillets on top and season generously. Divide the garlic, lemon zest and juice, butter, dill and capers, then gather up the sides of the parcels to seal completely. Lift onto a baking tray and put into the oven for 15-20 minutes or until the salmon is cooked through.
Step 2

Meanwhile, cook the new potatoes in a large pan of lightly salted boiling water for 10 minutes until tender to the point of a knife, adding the peas to the water for the final minute of cooking, then drain well.
Step 3

Serve the potatoes and peas with the salmon, asparagus, all of the buttery juices and more lemon wedges, if you like.