Salmon & asparagus parcels

  • Total time: 25 minutes

Serves: 2


230g pack Waitrose Bunched Asparagus, trimmed
10g unsalted butter
2 sprigs rosemary
1 unwaxed lemon, one half in thin slices
280g pack Scottish salmon fillets, skinned
250g pouch Tilda Brown Basmati & Quinoa


1. Preheat the oven to 180ºC, gas mark 4. Cut 2 x 37cm squares of baking parchment. In the centre of each sheet stack asparagus, butter, rosemary and juice of ½ lemon. Add a salmon fillet, season and place lemon slices on top of each.

2. Bring the opposite sides of the parchment together and roll them down, then fold the loose ends underneath, to form paper parcels, and bake in the oven for 20 minutes.

3. Meanwhile, heat the rice according to pack instructions. Leave the parcels to stand for 2 minutes before unwrapping. Serve with the rice.