Name: Salmon parcels with kipfler potatoes
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 300 gram kipfler potatoes (fingerlings), sliced thinly; 1 small red onion, cut into wedges; 1 tablespoon extra-virgin olive oil; 1/2 (70g) medium lemon, sliced thinly; 1 small (90g) tomato , sliced thinly; 2 x 180g skinless boneless salmon fillets; 2 teaspoon baby capers; 1 teaspoon fennel seeds; 100 gram baby spinach leaves; 1/4 cup fresh flat-leaf parsley leaves

Salmon parcels with kipfler potatoes

Deliciously healthy, we've baked our salmon fillets in a parcel to lock all the flavours, juices and steam away to give a moist and tasty end result. Served with tasty kipfler potatoes, it's a winning dinner dish.

Serves 2

Cook

50M

Ingredients

300 gram kipfler potatoes (fingerlings), sliced thinly

1 small red onion, cut into wedges

1 tablespoon extra-virgin olive oil

1/2 (70g) medium lemon, sliced thinly

1 small (90g) tomato , sliced thinly

2 x 180g skinless boneless salmon fillets

2 teaspoon baby capers

1 teaspoon fennel seeds

100 gram baby spinach leaves

1/4 cup fresh flat-leaf parsley leaves

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine the potato and onion in a roasting pan; drizzle with half the oil. Roast for 30 minutes or until browned lightly and tender.

3.Meanwhile, arrange lemon and tomato on two 30cm square pieces of baking paper. Top with salmon, capers and fennel seeds; drizzle with remaining oil. Fold paper into a parcel to enclose salmon; place on an oven tray. Bake for 8 minutes or until salmon is cooked as desired.

4.Serve salmon parcels with potato and onion; top with spinach and parsley.

Not suitable to freeze or microwave.
The cooking time will vary depending on the thickness of the cut.
You could try this recipe with firm white fish fillets or even chicken breast.

Note

Women's Weekly Food

Ingredients

Method

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