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Salmon and rice parcels recipe

32 ratings

Cooking fish inside a baking paper parcel seals in all the flavour – and saves on the washing up! Try this simple salmon recipe with fennel, sweet red peppers and lemon for a quick dinner idea this summer. See method

Serves 4
5 mins to prepare and 25 mins to cook
381 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

2 x 250g packs microwave long-grain rice, uncooked
200g fennel bulb, halved and finely sliced
1 lemon, sliced
1 red pepper, finely sliced
330g pack frozen 4 wild Alaskan salmon fillets
35g rocket

White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

Energy
1600kj
381kcal 19%
Fat
12g 18%
Saturates
2g 10%
Sugars
4g 4%
Salt
0.5g 8%

of the reference intake
Carbohydrate 44g Protein 22.3g Fibre 3.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Cut four 30 x 40cm pieces of nonstick baking paper and divide the rice, fennel, lemon, pepper and salmon fillets between them. Season, then wrap the paper around the fish and vegetables to make parcels.

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Place on a large baking tray and bake for 25 mins until the salmon is cooked through and the vegetables are tender. Serve scattered with a handful of rocket.