Low-carb salmon and courgette parcels
Low-carb salmon and courgette parcels, gently cooked straight from the oven. A light dinner with salmon, which contains omega-3 fatty acids.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 20 min
- Total time: 30 min
- Calories: 380 kcal per serving
- Protein: 32 g
- Fat: 24 g
- Carbs: 8 g
Ingredients
- 300g salmon fillet
- 1 lime
- 2 courgettes
- 100g cherry tomatoes
- 1 tbsp olive oil
Method
You’ll need: oven · chopping board · knife
- Preheat the oven to 200 °C (180 °C fan) and cut the washed courgette into thin half-moons.
- Lay out a large piece of baking paper and layer the courgette slices and halved tomatoes in the middle.
- Briefly rinse the fish, pat it dry and place it on the veg.
- Drizzle with lime juice and olive oil and fold the paper tightly at the sides to make parcels.
- Bake the parcels at 200 °C for just under 20 min in the hot oven until the salmon is tender and cooked in the steam.
Good to know
Cooking fish in baking paper is a brilliant technique. This way neither the juices nor the oil escape, and the fish stays moist.
Swaps
Salmon fillet → cod (cod is much leaner and works very well if you'd rather avoid salmon's fairly high fat content).
Cooking tips
Seal the paper parcels completely. If steam escapes at the edges, the fish stays slightly raw inside.
Storage
Reheated salmon quickly smells very strong and dries out. This dish is best always served fresh and hot.
Allergens
Contains fish. Completely gluten-free and lactose-free.
Dairy-free recipes
