Make the salmon parcels up to 1 day in advance and keep on the bottom shelf of the fridge until ready to cook.
Serves: 2 (each serving contains approximately 465 kcal)
- 250g baby new potatoes
- 1 small orange
- 1 lime
- 400g green beans ( in parcel and on side with carrots)
- 2 carrots
- 2 salmon fillets (boneless and skinless - each about 150g)
- 5g fresh flat-leaf parsley
- 1 teaspoon rapeseed oil (5g)
- salt (optional) and freshly ground black pepper
- Preheat the oven to 200C / 400F / gas mark 6. Steam the potatoes for 15-20 minutes until tender (if you have double steamer use it for both the potatoes and vegetables).
- Cut heavy-duty foil into 2 x 40 x 27.5cm pieces and cut parchment into 2 x 20cm squares, then place the parchment squares on the pieces of tin foil. Cut the orange and half of lime into thin slices and arrange on the parchment. Cut the remaining lime half into 2 wedges and reserve for garnishing.
- Trim the green beans. Cut the carrots into batons similar in size to the green beans. Scatter half of the green beans over the citrus slices and put a piece of salmon on top.
- Season lightly with a little salt (optional) and pepper to taste. Finely chop the parsley and sprinkle on top and drizzle over the oil.
- Fold the parchment over the fish; draw edges together the crimp with fingers to form tightly sealed packets. Place on a baking sheet and roast for 15 minutes until the salmon flakes easily with a fork and is piping hot.
- Steam the rest of the green beans with the carrots for about 5 minutes until tender.
- Open the salmon parcels carefully to allow steam to escape and arrange the salmon on plates with the baby new potatoes, steamed carrots and green beans. Garnish with the lime wedges to serve.
Make the salmon parcels up to 1 day in advance and keep on the bottom shelf of the fridge until ready to cook. This recipe is also very easy to double up for larger numbers. The vegetables can be prepared and kept in a suitable container in the fridge until ready to cook.