About this recipe:This salmon recipe is nearly foolproof and adapts easily. You can use regular oranges or other citrus fruits, herbs and oils to your taste. If you like garlic, that could be a nice addition.
4 (110g) wild salmon fillets
3 teaspoons olive oil
4 (15cm) squares of baking parchment
1/2 teaspoon lemon pepper, such as Schwartz
1 blood orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 bunch fresh dill
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 230 C / Gas 8.
Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
Place the salmon fillets skin side down onto the centre of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their parcels. Place parcels on a baking tray.
Bake for 12 to 15 minutes in the preheated oven, or until fish flakes with a fork. You may need to open one of the parcels to check. To serve, place parcels onto serving plates and use scissors to cut an X in the centre, being careful not to cut the fish.