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Salmon en papillote (salmon in paper parcels)
Salmon en papillote (salmon in paper parcels)
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 2 (about 170g each) desiree potatoes, peeled, cut into thin batons
  • 2 large (about 120g each) carrots, peeled, cut into thin batons
  • 6 green shallots, ends trimmed, cut lengthways into thin strips
  • Salt & freshly ground black pepper
  • 4 (about 150g each) salmon fillets, skin removed
  • 82.50 ml loosely packed fresh dill leaves
  • 40g reduced-fat dairy spread (Devondale brand)
  • 2 lemons, cut into wedges, to serve
Instructions:
  • Preheat the oven to 220°C. Cut four 30 x 45cm rectangles of non-stick baking paper. Mix the potatoes, carrots, and shallots in a bowl, then season with salt and pepper.
  • Divide the vegetable mixture into 4 equal portions and place one portion in the center of each sheet of baking paper. Add a salmon fillet and a sprinkle of dill to each portion, and season with salt and pepper. Place a quarter of the dairy spread on top of each fillet. Fold the baking paper to create a parcel, then transfer them to a baking tray.
  • Bake parcels in a preheated oven for 15 minutes or until the salmon is cooked to your liking and the vegetables are tender. Serve with lemon wedges.

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