Try these asparagus and salmon parcels, then check out more salmon recipes such as our salmon en croûte and healthy fish cakes.
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
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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.
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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.
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Step 3
Serve the potatoes and peas with the salmon, asparagus, all of the buttery juices and more lemon wedges, if you like.
***This recipe is gluten-free according to industry standards***
Check out more of our best salmon recipes...
Nutritional Information
- Kcals 516
- Fat 28.2g
- Saturates 10.8g
- Carbs 27.3g
- Sugars 6.1g
- Fibre 8.6g
- Protein 34g
- Salt 0.7g
