Salmon parcels

Serves:

Serves 4

Ingredients

• 2 salmon fillets (about 200g each)
• 2 lemons, thinly sliced
• 2 tbsp dill, finely chopped
• 50g butter, cubed
• 500g baby potatoes
• 2 tbsp extra virgin olive oil
• 1 tbsp wholegrain mustard
• juice of one lemon
• 1 tsp honey
• 1 tbsp dill (for dressing the potatoes)

Method

Preheat oven to 200°C (180°C fan-forced). Slice the salmon fillets in half lengthways so you have four long pieces in total. Set out all your ingredients on a work surface: the salmon pieces, the lemon slices, the dill and the cubed butter. Then stack up four A4-sized pieces of baking paper.

Now ask the kids to come to the bench and assemble the fish parcels: start with the salmon then add lemon slices, a little seasoning, the dill and finish with a nob of butter. Wrap tightly in the paper then seal with a bit of kitchen string. If you like, ask the kids to decorate or just name each fish parcel before arranging in a roasting tray and placing in the oven for 20 minutes or until cooked through.

Meanwhile, place the baby potatoes in a saucepan of cold water and bring to the boil. Cook until tender then drain. Toss with the olive oil, mustard, lemon juice, honey and dill, then turn out into a serving bowl. Once the salmon is cooked, carefully unwrap onto dinner plates and serve with the potatoes and some steamed green beans.

Find related salmon recipes

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• Baked salmon
• Baked salmon with leek and fennel
• Creamy smoked salmon pasta
• Creamy smoked salmon tagliatelle
• Family fish pie
• Salmon cakes
• Salmon filo pies
• Salmon fish fingers
• Salmon macaroni bake
• Salmon mornay
• Salmon sushi
• Salmon with chermoula potatoes
• Salmon with green salsa
• Salmon with miso noodle salad
• Salmon with zesty citrus salsa
• Salmon, corn and dill risotto

Serving Suggestions

Note

• For adults, you can give the parcels a bit of a Thai flavour with some sliced ginger, garlic, lemongrass and a squeeze of lime juice. To accommodate the more grown-up appetites, use one salmon fillet per person rather than slicing in half. 
• Not keen on salmon? Swap it with any other pin-boned fish fillets.
• Try popping a few cherry tomatoes into the fish parcels to add extra colour and flavour.
• These can be made a few hours in advance then kept in the fridge until just before dinner time.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.