Salmon parcels with potatoes and green peppers
Total time55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Salmon 4 boneless portions, 2 cm thick 700 g
- Potato peeled 600 g
- Spring Onion 180 g
- Green pepper 250 g
- Lemon finely grated zest only 3 g
- White wine 20 ml
- Extra virgin olive oil 30 g vegetables and 10 g fish 40 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Heat the oven to 200°C. Cut the potatoes into 3 mm slices, the spring onion into thin slices and the green peppers into strips. Cook in a covered frying pan with 30 g oil and some salt over a medium-low heat for 18–20 minutes, turning occasionally, until the potatoes are almost tender.
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Prepare four large sheets of baking parchment rated for 200°C. Divide the vegetables between the centres. Season the salmon with the remaining salt and pepper and place one piece over each portion.
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Divide the remaining 10 g oil, white wine and lemon zest over the fish. Seal each parcel with several folds and arrange on a tray with space between them.
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Bake for 12–16 minutes. Carefully open one parcel, avoiding the steam, and check that the salmon reaches 63°C in the centre; reseal and cook for a few more minutes if needed. Serve one parcel per person and add chopped parsley when opening.
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