Salmon and fennel parcel recipe

  • Serves 4
  • 8 mins to prepare and 20 mins to cook
  • 355 calories / serving
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HEALTHY SalmonandFennelPapillote He

Preheat the oven to 200°C, 400°F, Gas mark 6.

Heat the oil in a frying pan and sauté the julienne vegetables and tarragon for 3 -4 minutes. Divide the vegetables between four large squares of nonstick baking paper. Season the salmon fillets with pepper, then seal them by cooking for 1 minute on each side, before placing them on top of the vegetables.

Add the wine and lemon juice to the frying pan to de-glaze it and bring to the boil. Pour the juice over the salmon and vegetables then loosely secure the parcels, allowing space inside for them to steam.

Place on a baking tray and cook at the top of the oven for 15 minutes. Serve with a crisp salad and new potatoes.

  • Ingredients

  • 1tbsp olive oil
  • 1 large carrot, peeled and cut into julienne strips
  • 2 sticks celery, cut into julienne strips
  • 1 fennel bulb, trimmed and cut into julienne strips
  • 2 sprigs tarragon
  • For the Salmon

  • 4 salmon fillets
  • pepper
  • 50ml white wine
  • juice of ½ lemon
  • new potatoes
  • Energy 1490kj 355kcal 18%
  • Fat 20g 29%
  • Saturates 3g 15%
  • Sugars 4g 4%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 12g Protein 31.8g Fibre 3.3g


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