Ingredients
Contains: Milk, Fish, Sulphites
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 227.9
- total 455.8
- Protein
- 4 g
- total 7.9 g
- Carbs
- 19.8 g
- total 39.7 g
- Fat
- 13 g
- total 26 g
Estimated · based on 7 of 10 ingredients
Method
- 1
- zucchini1
- fennel bulb1
Prep the paper parcels — Heat the oven to 200°C. Cut two large squares of baking paper and divide the sliced zucchini and fennel between them as a bed.
- 2
- salmon fillet2 g
- lemon1
- garlic2
- butter30 g
- fresh dill2
Top the salmon fillets — Set a salmon fillet on each bed, season, and top with garlic, lemon slices, a knob of butter, and dill.
- 3
- white wine1 dl
Seal the parcels — Splash the wine over each parcel and fold the paper into a sealed pouch, crimping the edges tightly to trap the steam.
- 4
- salmon fillet2 g
Bake until just cooked — Bake for 18 to 20 minutes until the parcels puff and the salmon is just cooked. Open at the table to release the aromatic steam.
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