Easy Salmon Parcels

how to bake salmon in easy no mess parcels

If you're fed up with the mess that cooking salmon on top of the stove can wreak then you'll love this super simple recipe that encloses it in a lovely little parcel. Designed to keep all the nutritonets, flavours and smells inside it's super simple to cook salmon in this way and super tasty too. You can substitute the vegetables for whatever ou ave int eh frdge adjusting the size you cut them or the cooking time depending on cooking lenght required.

Serves 2

Ingredients

2 tsp olive oil

Zest of half lemon (retain the zested lemon)

½ tsp coriander seeds, roughly crushed

¼ tsp fennel seeds, roughly crushed

1 small courgette, sliced

4 cherry tomatoes, halved or half a red pepper

1 small corn on the cob, kernels sliced off

1 small sweet potato (about 165g diced into 1cm pieces)

2 x 150g thick salmon fillets

Small handful of coriander, Chopped

Salt and freshly ground black pepper

Directions

Cut out two large pieces of baking paper (about 38cm square) and set them aside. Preheat oven to 200C/180C Fan or Gas 6.

Put the oil, lemon zest and coriander and fennel seeds in a bowl, season well and stir. Then add the courgette, tomatoes or chopped pepper, corn and sweet potato and toss well to coat everything in oil.

Divide the vegetables between the 2 pieces of paper, placing some in the middle of each one. Top with the salmon, then season with salt and pepper.

Take a parcel. Bring 2 sides of the paper together and twist the ends to secure, leaving a gap in the centre. Spoon 2 tbsp of cold water into the gap, then fold the paper over a couple of times to secure it. I use a stapler to make sure it stays put!

Repeat with the second parcel, then put them on a baking tray. Slice the reserved zested lemon into wedges and put these on the baking tray to roast too.

Bake the parcels in the oven for 20-25 mins until the sweet potato is tender. Serve sprinkled with the chopped coriander and the cooked lemon wedges to squeeze over the salmon.