Name: Lemon and fennel salmon parcels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 700 gram baby potatoes, halved; 3 tablespoon rice bran spread; 2 tablespoon chopped flat leaf parsley; 4 150g salmon fillets; 1 fennel bulb, thinly sliced; 1 lemon, grated rind and juice; 2 clove garlic, sliced; 1 long red chilli, finely sliced diagonally

Lemon and fennel salmon parcels

A perfect quick and nourishing dinner for a weeknight family meal - salmon and fennel infused salmon is baked to perfection and served with deliciously buttery parsley potatoes.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

700 gram baby potatoes, halved

3 tablespoon rice bran spread

2 tablespoon chopped flat leaf parsley

4 150g salmon fillets

1 fennel bulb, thinly sliced

1 lemon, grated rind and juice

2 clove garlic, sliced

1 long red chilli, finely sliced diagonally

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Cook potato in a pan of salted boiling water for 10-15 minutes, until tender. Drain. Toss potatoes with 1 tablespoon rice bran spread and parsley. Season.

3.Cut four 40cm lengths of baking paper. Place fish skin side down on centre of each. Top with remaining spread and ingredients. Season. Fold paper to enclose. Place on a baking tray. Bake for 15 minutes, until just cooked. Serve with potato.

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Ingredients

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