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Baked Salmon and Asparagus Parcels

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Fish can be hard to master, but these foolproof parchment parcels lock in the moisture for perfect salmon every time.
  • 8 fresh asparagus spears
  • 200 grams new potatoes
  • 2 fresh salmon fillets
  • 30 grams salted butter
  • 4 sprigs dill
  • 2 slices lemon
  • 1 tablespoon Hellmann's Real Mayonnaise
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • 1 tablespoon olive oil
  • 5 grams parsley
  • salt
  • pepper

Nutritional information

 

Amount per serving

Energy (kcal)

421kcal

Energy (kJ)

1762kJ

Protein (g)

32.0g

Carbohydrate incl. fibre (g)

17.6g

Carbohydrate excl. fibre (g)

13.4g

Sugar (g)

2.9g

Fibre (g)

4.2g

Fat (g)

25.4g

Saturated fat (g)

9.8g

Unsaturated fat (g)

12.4g

Monounsaturated fat (g)

10.0g

Polyunsaturated fat (g)

2.4g

Trans fat (g)

0.5g

Cholesterol (mg)

97mg

Sodium (mg)

200mg

Salt (g)

0.50g

Vitamin A (IU)

1255IU

Vitamin C (mg)

31.2mg

Calcium (mg)

49mg

Iron (mg)

2.71mg

Potassium (mg)

1014mg

  • 1 Preheat the oven to 170c.
  • 2 Thinly slice the new potatoes into rounds. Thinly slice the asparagus stems into rounds, reserving the tips and discarding the woody base.
  • 3 Take two 20cm x 50cm sheets of baking paper and place the sliced potato evenly on each in the bottom third of the paper. Top the potato with the asparagus rounds, followed by the salmon, butter, dill, asparagus tips and lemon slices. Season with salt & pepper to taste.
  • 4 Brush the edges of the paper with the beaten egg and fold in half to seal. Next, crimp the sealed edges with a series of small folds to create a tight seal. The finished folded parcel should resemble a pasty. Place on a tray and bake for 20 minutes.
  • 5 Place the Hellmann’s mayonnaise, lemon zest & juice, olive oil & parsley in a bowl, mix well and season to taste.
  • 6 Remove parcels from the oven, tear open and spoon over the sauce.