Baked salmon parcels - four ways
These paper parcels trap the steam and fragrance inside and cook the salmon perfectly. Open them hot at the table for maximum enjoyment.
Find more great recipes and view nutritional information for this recipe on our website.
Method:
- Preheat oven to 225°C.
- For each piece of salmon, cut a rectangle of baking paper approximately 30cm x 60cm and fold in half.
- Place half of the vegetables in any order in the middle of one half of each piece of baking paper.
- Place the salmon on top of the vegetables.
- Place half of the flavourings and herbs on top of each salmon piece.
- Fold the edges of the baking paper together and fold edges to make two sealed parcels (see our video below for the technique).
- Place parcels on a roasting tray and bake for 10 minutes.
- Serve still wrapped so the parcels can be opened at the table (noting that the steam can be really hot so take care when opening).
Tips:
Any fish and vegetable work well cooked in this method, have fun with your own combinations.
These parcels can be made a day ahead and kept refrigerated until they are ready to cook.
We recommend serving these parcels with extra vegetables, brown rice, mashed potato or wholegrain bread.
Instead of baking paper you can also use tin foil or a paper bag.
- 250 gsalmon fillet, cut into 2 pieces
- baking paper
- Broccoli, lemon and mustard
- ¼ cupsliced red onion
- 2 cupsbroccoli florets
- 2 tbspchopped parsley
- 2 tbsplemon juice
- 1 tsplemon zest
- 1 tspwholegrain mustard
- Ginger, sesame and soy
- 2courgettes, sliced
- 1spring onion, sliced
- 1 tspchopped fresh ginger
- 2 tbspchopped fresh coriander
- 2 tspsoy sauce
- 1 tspsesame oil
- 1 tbsplemon or lime juice
- 1red chilli, sliced
- Green beans and pesto
- 2 cupstrimmed green beans
- ½red capsicum, sliced
- 2 tbsppesto
- ½lemon, thinly sliced
- Spinach, fennel and olives
- 2 cupsspinach leaves
- ½ cupsliced fennel bulb
- ½ cuphalved cherry tomatoes
- 2 tbspchopped fennel or dill leaves
- 2 tbspchopped pitted olives
- Energy1153kJ
- Total Fat15.6g
- Saturated Fat4.5g
- Total Carbohydrate7.7g
- Sugars2.8g
- Dietary Fibre3.4g
- Protein29.6g
- Sodium110mg
Method:
- Preheat oven to 225°C.
- For each piece of salmon, cut a rectangle of baking paper approximately 30cm x 60cm and fold in half.
- Place half of the vegetables in any order in the middle of one half of each piece of baking paper.
- Place the salmon on top of the vegetables.
- Place half of the flavourings and herbs on top of each salmon piece.
- Fold the edges of the baking paper together and fold edges to make two sealed parcels (see our video below for the technique).
- Place parcels on a roasting tray and bake for 10 minutes.
- Serve still wrapped so the parcels can be opened at the table (noting that the steam can be really hot so take care when opening).
Tips:
Any fish and vegetable work well cooked in this method, have fun with your own combinations.
These parcels can be made a day ahead and kept refrigerated until they are ready to cook.
We recommend serving these parcels with extra vegetables, brown rice, mashed potato or wholegrain bread.
Instead of baking paper you can also use tin foil or a paper bag.
Ingredients
- 250 gsalmon fillet, cut into 2 pieces
- baking paper
- Broccoli, lemon and mustard
- ¼ cupsliced red onion
- 2 cupsbroccoli florets
- 2 tbspchopped parsley
- 2 tbsplemon juice
- 1 tsplemon zest
- 1 tspwholegrain mustard
- Ginger, sesame and soy
- 2courgettes, sliced
- 1spring onion, sliced
- 1 tspchopped fresh ginger
- 2 tbspchopped fresh coriander
- 2 tspsoy sauce
- 1 tspsesame oil
- 1 tbsplemon or lime juice
- 1red chilli, sliced
- Green beans and pesto
- 2 cupstrimmed green beans
- ½red capsicum, sliced
- 2 tbsppesto
- ½lemon, thinly sliced
- Spinach, fennel and olives
- 2 cupsspinach leaves
- ½ cupsliced fennel bulb
- ½ cuphalved cherry tomatoes
- 2 tbspchopped fennel or dill leaves
- 2 tbspchopped pitted olives
Ingredients
- 250 gsalmon fillet, cut into 2 pieces
- baking paper
- Broccoli, lemon and mustard
- ¼ cupsliced red onion
- 2 cupsbroccoli florets
- 2 tbspchopped parsley
- 2 tbsplemon juice
- 1 tsplemon zest
- 1 tspwholegrain mustard
- Ginger, sesame and soy
- 2courgettes, sliced
- 1spring onion, sliced
- 1 tspchopped fresh ginger
- 2 tbspchopped fresh coriander
- 2 tspsoy sauce
- 1 tspsesame oil
- 1 tbsplemon or lime juice
- 1red chilli, sliced
- Green beans and pesto
- 2 cupstrimmed green beans
- ½red capsicum, sliced
- 2 tbsppesto
- ½lemon, thinly sliced
- Spinach, fennel and olives
- 2 cupsspinach leaves
- ½ cupsliced fennel bulb
- ½ cuphalved cherry tomatoes
- 2 tbspchopped fennel or dill leaves
- 2 tbspchopped pitted olives
Nutrition Facts
- Energy1153kJ
- Total Fat15.6g
- Saturated Fat4.5g
- Total Carbohydrate7.7g
- Sugars2.8g
- Dietary Fibre3.4g
- Protein29.6g
- Sodium110mg
Method:
- Preheat oven to 225°C.
- For each piece of salmon, cut a rectangle of baking paper approximately 30cm x 60cm and fold in half.
- Place half of the vegetables in any order in the middle of one half of each piece of baking paper.
- Place the salmon on top of the vegetables.
- Place half of the flavourings and herbs on top of each salmon piece.
- Fold the edges of the baking paper together and fold edges to make two sealed parcels (see our video below for the technique).
- Place parcels on a roasting tray and bake for 10 minutes.
- Serve still wrapped so the parcels can be opened at the table (noting that the steam can be really hot so take care when opening).
Tips:
Any fish and vegetable work well cooked in this method, have fun with your own combinations.
These parcels can be made a day ahead and kept refrigerated until they are ready to cook.
We recommend serving these parcels with extra vegetables, brown rice, mashed potato or wholegrain bread.
Instead of baking paper you can also use tin foil or a paper bag.
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