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Asparagus and salmon parcels

Salmon Parcels Recipe With Asparagus

Asparagus and salmon parcels

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

Adam Bush

Published: April 9, 2020 at 11:24 AM

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Serves 2

Easy

Total time: 45 mins

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

Gluten free

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Alternatives

Complete the dish

Try these asparagus and salmon parcels, then check out more salmon recipes such as our salmon en croûte, healthy salmon pasta and healthy fish cakes or haddock tacos.

Ingredients

Nutrition

250g asparagus

trimmed
2 x 120g fillets salmon

skin removed
1 small clove garlic

crushed
1 lemon

zested and juice, plus wedges to serve
2 tbsp butter
a handful dill

chopped
1 tbsp capers
300g new potatoes

halved, large ones quartered
75g frozen peas

Nutrition: per serving

kcal516

low
fat28.2g
saturates10.8g
carbs27.3g
sugars6.1g
fibre8.6g
protein34g

high
salt0.7g

low

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.

***This recipe is gluten-free according to industry standards***

Check out more of our best salmon recipes...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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