Salmon and rice parcels recipe
Cooking fish inside a baking paper parcel seals in all the flavour – and saves on the washing up! Try this simple salmon recipe with fennel, sweet red peppers and lemon for a quick dinner idea this summer.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 381 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 x 250g packs microwave long-grain rice, uncooked
- 200g fennel bulb, halved and finely sliced
- 1 lemon, sliced
- 1 red pepper, finely sliced
- 330g pack frozen 4 wild Alaskan salmon fillets
- 35g rocket
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Shop ingredientsEach serving contains
- Energy
- 1600kJ 381.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 44.0gProtein 22.3gFibre 3.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Cut four 30 x 40cm pieces of nonstick baking paper and divide the rice, fennel, lemon, pepper and salmon fillets between them. Season, then wrap the paper around the fish and vegetables to make parcels.
- Place on a large baking tray and bake for 25 mins until the salmon is cooked through and the vegetables are tender. Serve scattered with a handful of rocket.
- See more Salmon recipes
