Salmon fillets are poached in the oven inside foil pouches with garden peas, fresh mint, lemon juice and spring onions.
14 people made this
250g frozen baby peas, thawed
2 spring onions, thinly sliced
3 tablespoons freshly chopped fresh mint
1 ½ tablespoons lemon juice
2 teaspoons olive oil
4 salmon fillets, skinned (200g each)
Method Prep:10min › Cook:10min › Ready in:20min
Preheat the oven to 220°C. In a medium bowl mix the peas, spring onions, mint, lemon juice, 2 teaspoons oil and a pinch of salt. Toss well and put aside.
Get 4 large pieces of foil or greaseproof baking paper and brush them lightly with oil or cooking spray. Place the salmon fillets, on one half of each piece of baking paper. Top each salmon fillet with the pea and spring onion mixture. Fold the other half of the baking paper over the salmon and fold the edges over once or twice to seal the packets.
Place the packets on a baking tray and bake for 10 minutes or until the packets are puffed and the salmon is medium.