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.

  • 50 mins cooking
  • Serves 2
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  • 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


  • 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.

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