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Salmon en Papillote with a Tomato and Basil Salad

| Mains | Salmon | Seafood

2 Salmon steaks, defrosted in the fridge overnight 

250g cherry tomatoes, cut into quarters

1 handful basil leaves, gently torn 

4 sprigs dill, picked

50g dodoni feta, crumbed

Zest of 1 lemon 

1 lemon, thinly sliced

1 ciabatta, cut into slices

Maldon sea salt and freshly ground black pepper

1 chili, thinly sliced

3 tbsp extra virgin olive oil 

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Method:

  1. Preheat oven to 200°C
  2. Place salmon steaks on half a sheet of baking paper. 
  3. Season each steak with Maldon sea salt and freshly ground black pepper then top them with half of the dill, lemon slices and chili. 
  4. Fold the paper over the other half of the paper to enclose the filling. Fold in the edges to seal- making sure it is airtight – you want all the juices and steam to stay in the packet. 
  5. Place on a baking tray and pop into the oven for 17-20 minutes
  6. Combining the tomatoes, basil, feta, olive oil and lemon zest in a bowl. 
  7. Season with Maldon sea salt and freshly ground black pepper
  8. Place the salmon parcel on a plate and open it gently (Causion: steam is very hot)
  9. Serve with tomato salad and the ciabatta slices
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