Herb and butter salmon and asparagus parcels with lemon

A piece of salmon covered in dill and parsley on a plate with potatoes and vegetables.

Herb and butter salmon and asparagus parcels with lemon

Herb butter salmon and asparagus parcels make a tasty and healthy meal featuring succulent salmon fillets seasoned with herbs and butter and topped with lemon slices. The dish is completed with a side of tender and delicious asparagus spears and wrapped in tinfoil before being baked in the oven.

Recipe by: Veronica

Main Course

British

Calories 423

Prep 10

Cook 20

Total Time 30

Servings: 2 people

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5 from 1 vote

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Equipment

Sharp Knife
Chopping Board
Baking tray

Ingredients

▢ 2 medium (or large) salmon fillets depending on your appetite
▢ 1 bunch asparagus tips
▢ ½ ounce butter x 2 one for each fillet
▢ 1 medium lemon
▢ 1 small bunch parsley
▢ 1 small bunch dill
▢ Salt and pepper to taste

Instructions

Preheat the oven to 180℃ / 360℉
Place each salmon fillet on a piece of tinfoil which is large enough to encase the fillets.
2 medium (or large) salmon fillets
Sprinkle the salmon with salt and pepper to taste.
Salt and pepper to taste
Chop the parsley and dill finely and sprinkle it over each fillet.
1 small bunch parsley, 1 small bunch dill
Cut the lemon in half squeeze one half over the fillets and cut the other half of the lemon into slices and lay them on top of the fish.
1 medium lemon
Add a knob of butter on top of each piece of fish.
½ ounce butter x 2
Arrange asparagus spears alongside each piece of fish.
1 bunch asparagus tips
Bring the sides of the tinfoil up over the salmon and make a double fold on the top. Make another double fold on the sides of the parcel to enclose the fish completely.
Place the parcels on a baking sheet and place the tray in a preheated oven for 20 minutes
Renove the parcels from the oven and open them carefully - there will be hot steam inside. Transfer the salmon and asparagus to a plate.
Serve the salmon with boiled baby potatoes and freshly steamed vegetables. If you are feeling particularly hungry, add a fresh green salad on the side, and perhaps a helping of crusty bread.

Notes

If you bought fresh salmon that hasn't been previously frozen, you can freeze the parcels before you bake them.
Pack the assembled parcels into a large plastic bag and freeze them for up to 3 months.
Cook from frozen, but add an extra 5 minutes to the cooking time.

Try making this dish with other vegetables such as broccoli, sugar snap peas or butternut squash. If you do substitute vegetables, take the cooking time into account. The vegetables should be able to cook in the same time as the salmon, ie 20 minutes.

You can use any firm white fish, such as cod, haddock or hake.

Nutrition is for one serving, and excludes any additional vegetables you may serve.

Nutrition

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

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Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.

All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.

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