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Roast salmon & Brussels sprout parcels
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480g pack 4 Scottish salmon fillets
½ lemon, juice, plus extra wedges to serve
2 tsp smoked paprika
330g pack Brussels sprouts, halved
200g green beans, trimmed and halved
1 onion, sliced finely
1 tsp olive oil
Roughly chopped flat leaf parsley, to garnish
1. Preheat the oven to 200ºC, gas mark 6. Season the salmon with salt, pepper, lemon juice and the smoked paprika then set aside. Take 4 large pieces of baking parchment, about 20cm in size, and divide the Brussels sprouts, green beans and onion between them, placing them in the middle of each sheet. Drizzle with olive oil and season.
2. Place the salmon on top of the vegetables. Mix the lemon juice and paprika mixture left in the bowl with 2 tbsp water, then spoon over the salmon. Fold the parchment paper around the contents to make 4 parcels, sealing the edges tightly, into a half moon shape.
3. Place them on 1-2 large baking trays in a single layer and cook for around 20-22 minutes, until the salmon is opaque and cooked through and the vegetables al dente. Serve a parcel per person, and once opened, garnish with parsley (if using), with lemon wedges to squeeze over.
Cooking fish ‘en papillote’ or ‘in paper’ works really well, as the fish stays wonderfully moist and succulent. Try using some other firm fish fillets or steaks, or perhaps some from our frozen range, which can be used straight from the freezer. Just adjust the cooking times according to pack instructions.
Typical values per serving:
1107mg omega 3/2 of your 5 a day/gluten free/high in omega 3
This recipe was first published in November 2020.
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