Salmon baked in parchment recipe

  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 590 calories / serving
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French salmonenpapillote He

Prepare the mashed potato by cooking the potatoes in a large saucepan of boiling, salted water until tender; usually 15-20 minutes. Drain and allow to steam for a few minutes before mashing with the Crème fraîche, butter and seasoning. Cover and reserve until serving point.

Pre-heat the oven to 190°C.

Cut 4 squares of nonstick baking paper roughly 30cm x 30cm in dimension. Place the salmon fillets in the middle, then arrange the asparagus, olives, and lemon zest around and on top of the fish. Drizzle the olive oil on top and season generously. Bring the sides of the baking paper up and around the ingredients to create a parcel.

Place on a large baking tray and bake for 12-15 minutes until the salmon is just cooked; firm yet springy to the touch. As the salmon is cooking, reheat the mashed potato in a microwave.

Remove the salmon and transfer to serving plates. Carefully open up the nonstick baking paper (steam will escape so take care) and serve the mashed potato in bowls on the side.

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  • Ingredients

  • 4 x 140-160g salmon fillets
  • 50ml olive oil
  • 100g asparagus spears, trimmed
  • finely grated zest of ½ lemon
  • juice of 1 lemon
  • For the mashed potato

  • 500g Maris Piper potatoes, peeled and cut into chunks
  • 100ml Tesco Healthy Living crème fraiche
  • 25g butter
  • salt
  • pepper
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  • Energy 2448kj 590kcal 29%
  • Fat 39g 56%
  • Saturates 11g 55%
  • Sugars 2g 2%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 23.5g Protein 36.3g Fibre 2.8g

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