Salmon, spinach and potato parcel
Nutrition Info.(per serve)
2 baby potatoes, thinly sliced
1 small carrot, peeled, thinly sliced
120g fillet skinless salmon
1 teaspoon grated lemon zest
2 cups baby spinach
2 teaspoons chopped fresh dill, plus extra, to serve
lemon wedges, to serve
Total fat 28g
Saturated fat 8g
Dietary fibre 5g
1 Preheat oven to 200°C and place a metal baking tray in oven to heat. Steam or microwave potatoes and carrot until tender-crisp. Meanwhile, rub salmon with lemon zest and some freshly ground black pepper.
2 Cut a 30cm x 50cm piece of tinfoil. In the tinfoil centre place a 15cm x 15cm piece baking paper. Place potato and carrot slices in the centre of baking paper. Top with spinach and salmon fillet. Top salmon fillet with dill. Fold paper into a parcel then fold tinfoil around it.
3 Place parcel on heated baking tray and bake for 25-30 minutes or until salmon is cooked. Serve with lemon wedges and top with extra dill and freshly ground black pepper.
This dish also works well with tuna steaks or white fish.