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Photo of Salmon parcels by WW

Salmon parcels

0
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Crunchy, lemony spring vegetables gets a surprise kick of heat with the addition of horseradish cream.

Ingredients

Leek

1 whole, pale section, cut into matchsticks

Carrot(s)

2 medium, cut into matchsticks

Zucchini

2 medium, cut into matchsticks

Fresh tarragon

1 tbs, leaves, coarsely chopped, plus extra to garnish

Horseradish cream

2 tsp

Lemon(s)

1 medium, thinly sliced

Skinless salmon

480 g, (4x120g fillets)

Instructions

  1. Preheat oven to 220°C. Combine the leek, carrot, zucchini, chopped tarragon and horseradish in a large bowl. Season with salt and pepper. Cut four 40cm-diameter discs from baking paper.
  2. Place the leek mixture on one half of each paper disc. Top with the lemon slices and salmon. Top with the extra tarragon leaves.
  3. Fold the discs in half to enclose the filling. Fold the edges over to seal each parcel. Place on 2 baking trays.
  4. Bake, swapping the trays halfway through cooking, for 12 minutes or until the parcels puff (the paper will fill with steam during cooking) and the salmon fillets are just cooked through. Carefully open the parcels and serve immediately.

Notes

SERVING SUGGESTION: Steamed baby chat potatoes.

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