Baked Salmon Parcels
A tasty and easy way to bake salmon. Serve in parchment with buttered new potatoes, and forget about the washing up!
Ingredients
Serves: 2
- 2 salmon fillets or steaks
- 2 tablespoons frozen garden peas
- 2 cloves garlic, crushed
- 2 dashes lemon juice
- 1 tablespoon olive oil
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Preheat the oven to 220 C / Gas mark 7.
- Place each piece of salmon in the middle of a large (30cm) piece of baking parchment. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the parchment over into a parcel and seal the edges by crimping and folding like a pastie. Place on a baking tray.
- Bake for 15 minutes in the preheated oven or until fish flakes easily with a fork. To serve, place the parcels onto serving plates and cut open the centre.
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Reviews & ratings
Average global rating:
(60)
Reviews in English (40)
I have been looking for an easy salmon recipe and this fitted the bill. Not a lot of ingredients and they were all store cupboard nothing fancy. I liked the fact that you cooked the peas with the salmon one less pot to wash. I had it with chips instead of potatoes as that was what I had in the freezer, but the next time I'll try the potatoes. - 27 Mar 2015
The basics of this recipe are good--it's just needs a touch more. I watched my French chef sister-in-law make fish in paper pillows and here's what she layered: 1.chopped leeks (I've also used green onion);2.sliced carrots; 3.fish fillet; 4. salt and pepper; 5. herbs--thyme is best; rosemary is wonderful; (I use fresh basil from the garden if possible.) 6. diced tomato; 7. Olive oil drizzled over. Bake in hot oven--550 til liquid is boiling, then reduce heat and bake 20 minutes. 5 minutes before serving, drizzle one tablespoon of whipping cream over fish (only if creme fraiche is not in house.) Most importantly, Marie says "if the fish is good, the dish is good." - 29 Jul 2007 (Review from Allrecipes US | Canada)
This recipe was very good. The salmon came out very moist. The only changes I made to the recipe were that I added a sprinkle of salt to each fillet, and in addition to parchment paper, I wrapped a second layer of tinfoil around the first packet to make sure if the parchment didn't open up. 15 minutes was long enough for me, unlike some of the others, however I did use small fillets. I served with hollaindaise sauce. Will be making this again. - 20 Feb 2008 (Review from Allrecipes US | Canada)