Salmon Baked in Parchment with Lemon, Herbs and New Potatoes

Photo by shche_ team on Unsplash

Cooking fish in a parchment parcel, or en papillote as we say in France, is one of the easiest ways to make it beautifully tender. The salmon steams gently in its own juices with lemon, fresh herbs and spring onions, and when you open the parcel at the table, the whole kitchen smells of spring.

Serve it with crispy roasted new potatoes and a handful of green beans or asparagus, and you have a colourful, nourishing dinner with very little washing up.

Why it’s good for you

• Omega-3 for your brain and heart. Salmon is one of the richest sources of omega-3 fats, which support your heart, your brain and your mood.

• A little vitamin D. Oily fish is one of the few foods that naturally contain vitamin D.

• New potatoes with their skins. Keeping the skins on gives you more fibre and potassium.

• Gentle cooking. Steaming in parchment needs very little fat and keeps the fish moist.

Did you make it? I’d love to hear how you enjoyed it. You’ll find more seasonal ideas in my recipes, and if you’d like support finding a way of eating that truly fits your life, have a look at how we can work together.

Servings

2

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

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Salmon Baked in Parchment with Lemon, Herbs and New Potatoes

Tender salmon baked in a parchment parcel with lemon, dill and spring onions, served with roasted new potatoes and green beans. An easy, healthy dinner in 40 minutes.

Ingredients

• 400 g small new potatoes, halved
• 2 tbsp olive oil
• 2 salmon fillets (about 130 g each)
• 1 unwaxed lemon, thinly sliced, plus a little zest
• 2 spring onions, finely sliced
• A small bunch of dill and parsley, chopped
• 1 garlic clove, finely chopped
• 150 g green beans or asparagus, trimmed
• Salt and freshly ground black pepper
• 2 large sheets of baking parchment

Instructions

1. Preheat the oven to 200°C (180°C fan).
2. Toss the new potatoes with 1 tbsp olive oil and a pinch of salt on a baking tray. Roast for 25 minutes, turning once, until golden.
3. Meanwhile, mix the herbs, garlic, lemon zest and the remaining olive oil with a little salt and pepper.
4. Place a few lemon slices in the middle of each sheet of parchment. Lay the salmon on top, spoon over the herb mixture and add the green beans and spring onions around the fish.
5. Fold the parchment over and roll the edges tightly to seal the parcels.
6. When the potatoes have been in the oven for 10 minutes, add the parcels on a second tray and bake for 12 to 15 minutes, until the salmon is just cooked.
7. Open the parcels at the table and serve with the roasted potatoes.

Other fish

This works beautifully with trout, cod or any firm white fish. Adjust the time for thinner fillets.

Choosing salmon

Look for organic or responsibly farmed salmon, or wild salmon when you can.

Make ahead

You can prepare the parcels a few hours in advance and keep them in the fridge until it’s time to bake.

Did you make this recipe?

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