• Salmon En Papillote
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Salmon En Papillote

Salmon En Papillote

  1. 0 Extra Virgin Olive Oil - PANTRY ITEM
  2. 140 g Atlantic Salmon Fillets (skin-On)
  3. 0 Each Lemon
  4. 1 Each Red Chilli
  5. 1 tbsp Pitted Kalamata Olives
  6. 5 g Dill
  7. 50 g Green Beans
  8. 60 g Cherry Tomatoes
  9. 150 g Chat Potatoes
  10. 0 Salt & Pepper - PANTRY ITEM
  1. 0 Extra Virgin Olive Oil - PANTRY ITEM
  2. 280 g Atlantic Salmon Fillets (skin-On)
  3. 1 Each Lemon
  4. 1 Each Red Chilli
  5. 2 tbsp Pitted Kalamata Olives
  6. 10 g Dill
  7. 100 g Green Beans
  8. 120 g Cherry Tomatoes
  9. 300 g Chat Potatoes
  10. 0 Salt & Pepper - PANTRY ITEM
  1. 0 Extra Virgin Olive Oil - PANTRY ITEM
  2. 420 g Atlantic Salmon Fillets (skin-On)
  3. 1 Each Lemon
  4. 2 Each Red Chilli
  5. 3 tbsp Pitted Kalamata Olives
  6. 15 g Dill
  7. 150 g Green Beans
  8. 180 g Cherry Tomatoes
  9. 450 g Chat Potatoes
  10. 0 Salt & Pepper - PANTRY ITEM
  1. 0 Extra Virgin Olive Oil - PANTRY ITEM
  2. 560 g Atlantic Salmon Fillets (skin-On)
  3. 1 Each Lemon
  4. 2 Each Red Chilli
  5. 4 tbsp Pitted Kalamata Olives
  6. 20 g Dill
  7. 200 g Green Beans
  8. 240 g Cherry Tomatoes
  9. 600 g Chat Potatoes
  10. 0 Salt & Pepper - PANTRY ITEM
  1. 0 Extra Virgin Olive Oil - PANTRY ITEM
  2. 840 g Atlantic Salmon Fillets (skin-On)
  3. 2 Each Lemon
  4. 3 Each Red Chilli
  5. 6 tbsp Pitted Kalamata Olives
  6. 30 g Dill
  7. 300 g Green Beans
  8. 360 g Cherry Tomatoes
  9. 900 g Chat Potatoes
  10. 0 Salt & Pepper - PANTRY ITEM

Prep:

  1. Pre-heat oven to 200c.
  2. Wash and trim green beans.
  3. Wash and halve cherry tomatoes.
  4. Wash and chop dill.
  5. Wash and quarter potatoes.

Method:

  1. Serve parcels with potatoes, beans and lemon wedges. Garnish with dill. Open the parcel carefully to let the steam escape, squeeze a little lemon juice and enjoy.
  2. Place one sheet of baking paper per person (30cm x 40cm) on a flat surface. Divide beans down the centre. Place salmon on top of beans.
  3. Combine tomatoes, olives, oil, chilli and dill (reserving some for garnish) in a bowl. Season with salt and pepper. Divide evenly over salmon fillets. Bring sides of paper up to meet in the middle and fold over edges. Fold in ends to seal parcels. Place seam-side up on a baking tray.
  4. Put the potatoes into a saucepan, half cover with cold salted water and bring to the boil. Cook covered for 7 to 10 minutes or until tender.
  5. Cook parcels in the oven for about 14 minutes.
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