Salmon and asparagus parcels

Salmon and asparagus parcels from the oven with tender salmon, green asparagus, lemon, garlic and olive oil – fresh, aromatic and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 390 kcal per serving
• Protein: 35 g
• Fat: 24 g
• Carbs: 8 g

Ingredients

• 2 salmon fillets
• 300 g asparagus
• 1 unwaxed lemon
• 2 tbsp olive oil
• 1 clove of garlic
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · chopping board · knife · grater

1. Preheat the oven to 200 °C (180 °C fan) and get two sheets of baking paper ready. Snap the woody ends off the asparagus and give it a quick rinse.
2. Lay the asparagus in the middle of the baking paper and place the salmon on top. Season with salt and pepper.
3. Finely grate the lemon zest, squeeze out a little lemon juice and chop the garlic. Spoon the lemon, garlic and olive oil over the salmon and asparagus.
4. Fold the baking paper into well-sealed parcels. Bake the parcels at 200 °C for 15–20 min until the salmon is cooked and the asparagus is tender.
5. Take the parcels out of the oven and open them carefully to let the hot steam escape.
6. Serve the salmon straight from the parcel or on plates. Add a little more fresh lemon if you like.

Good to know

An oven dish like this keeps things easy. Everything cooks gently in its parcel, stays juicy and lands on the plate with hardly any washing-up.

Swaps

Salmon → trout (similar protein content, also contains omega-3 fatty acids). Asparagus → broccoli (adds fibre and vitamin C). Olive oil → avocado oil (mild in flavour, mainly monounsaturated fats). Lemon → lime (similarly fresh, also provides vitamin C).

Allergens

Contains fish. Good for children if the salmon is cooked right through and carefully checked for bones; in pregnancy, cook the salmon right through.

Dairy-free recipes