Salmon Parcels with New Potatoes & Lemon Garlic Butter
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Ingredients
For the potatoes:
600g new potatoes
Olive oil
Sea salt and black pepper
1 lemon – Juice of half and 4 slices
30g butter
4 garlic cloves
Handful of fresh parsley
For the salmon parcels:
4 salmon fillets (skin off, bones removed)
4 handfuls of green beans, topped
4 handfuls of cherry tomatoes, halved
Method
Preheat the oven to 200°C/400°F/ Gas 6.
Boil the potatoes in salted water for 10–15 minutes, or until tender.
Season with salt and pepper.
Cut 4 large rectangles of foil or baking parchment.
Divide the green beans and cherry tomatoes between the sheets, placing them in the centre. Lay a salmon fillet on top of each pile, add 1 tsp butter and lemon slice on top of each piece.
Melt the butter in a small saucepan, add the minced garlic, lemon juice and 1 tbsp parsley. Cook for 1 minute, set aside.
Fold up the sides of each sheet to create a parcel, sealing tightly to trap in the steam.
Place the parcels on a baking tray and bake for 15–20 minutes, or until the salmon is just cooked through and flaky.
To serve, open the parcels and serve the salmon with the vegetables and the new potatoes on the side.
Spoon a little of the garlic butter over and garnish with a little fresh parsley.
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