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Easy salmon and prawn dinner parcels recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try these delicious and nutritious seafood parcels loaded with veggies for a satisfying family meal.
Ingredients:
  • 240g skinless salmon fillet, cut into 2cm pieces
  • 200g green prawns, peeled, deveined, tails intact
  • 250g cherry tomatoes, halved
  • 2 small zucchini, thinly sliced
  • 50g (1/3 cup) pitted Sicilian green olives, sliced
  • 2 tsp finely grated lemon rind
  • 80ml (1/3 cup) Stock Salt Reduced Vegetable
  • 90g (1/2 cup) wholemeal couscous
  • 125ml (1/2 cup) boiling water
  • 150g sugar snap peas, trimmed
  • 150g snow peas, trimmed
Instructions:
  • Preheat your oven to 200°C or 180°C fan forced. Prepare four 30cm squares of foil and four 30cm squares of baking paper.
  • In a large bowl, mix together the salmon, prawns, tomato, zucchini, olives, and lemon rind. Place a piece of baking paper on top of a piece of foil. Put a portion of the salmon mixture in the center of the baking paper. Drizzle 1 tablespoon of stock over the mixture. Fold the foil to seal the parcel. Repeat this process to make a total of 4 parcels. Place them on a baking tray and bake for 12-15 minutes, or until the salmon is easily flaked with a fork.
  • Place couscous in a heatproof bowl and cover with boiling water. Stir well, cover, and let sit for 3 minutes to absorb. Fluff with a fork and season to taste.
  • Blanch the sugar snap peas and snow peas in boiling water for 2-3 minutes until vibrant green and al dente. Drain well.
  • Serve the parcels with a side of sugar snap peas, snow peas, and couscous.

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