Salmon Parcels with Asparagus, Spinach and Tomato
Author: Kitchens
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 4 1/2 ounces fresh asparagus, trimmed and sliced lengthwise
  • 4 vine-ripened tomatoes, sliced about 1/4-inch thick
  • 3 1/2 ounces spinach, fresh, rinsed clean and spun dry
  • 4 salmon fillets, each about 5 ounces
  • 1 Tablespoon olive oil
  • 1/2 Cup dry white wine
  • 1 pound (generous) cooked baby new potatoes, to serve
  • baking parchment
  1. Heat the oven to 425 degrees F/220 degrees C/gas 7 (200 degrees C for fan ovens). Cut out four 12-inch x 15-inch squares of baking paper.
  2. Divide the asparagus among the paper squares and top with the tomatoes, spinach and a salmon fillet. Drizzle the olive oil over the salmon and season.
  3. Pour 2 tablespoons wine over each fillet, fold the baking paper to cover the salmon and seal the edges to make a parcel. Cook for 15 to 20 minutes, depending on the size of the fillet.
  4. Serve with new potatoes.
Calories: 423 Fat: 21.2 g Sugar: 0.4 g
Swap the salmon fillets for your favorite fish, such as cod, haddock or monkfish.
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