Citrus salmon parcels

This zesty fish dish will become a dinnertime staple
Try our zesty lemon salmon parcels recipe
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Recipe by: Sarah James | Health Information Publications Manager

I came up with this recipe by accident. I had salmon for dinner, and the only veg in the fridge was some leftover courgette salad (which is delicious raw). So I decided to try cooking the courgette salad with the salmon, and it really worked! I hope you enjoy it too.

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Ingredients
  • 2 x 120g fillets skinless salmon
  • 1 clove garlic, finely diced
  • ½ lemon, juice and zest 
  • Handful fresh parsley, chopped
  • Freshly ground black pepper
  • 1 medium courgette, trimmed and grated
  • 1 small red onion, very thinly sliced 
  • 120g dried quinoa, cooked as instructed
  • 160g broccoli, steamed for 5–6 minutes before serving
Time
20 minutes
SERVES:
2
CALORIES:
517
FAT:
22g
SALT:
0.2g
SUGAR:
8g
5 A DAY:
2
Method
  1. Preheat the oven to 230ºC/Fan 210ºC.
  2. Cut two pieces of foil, each about 30cm by 15cm. Place a fillet of salmon in the centre of each piece of foil.
  3. Add the garlic, lemon juice and zest, parsley and pepper into a bowl; and mix. Then add the courgette and onion; and stir.
  4. Spoon half of the mixture over each of the salmon fillets.
  5. Wrap up the foil parcels, lifting up the long sides and crimping the edges to seal. Place the parcels on a baking tray and cook in the preheated oven for 15 minutes.
  6. Carefully open the parcels and slide the fish onto a plate, along with the vegetables and juices. Serve with quinoa, seasoned with black pepper, and broccoli.

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This is a healthy way to cook any fresh or frozen fillet of fish. Adding a splash of water will help to keep the fish moist.