En papillote (‘cooked in paper’) isn't just healthy, it brings out salmon’s delicious flavour. Fresh lemon and capers add real zing to the fish and colourful veg in this dish!
Prep Time
30 min
Cuisine
Spanish
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
1 courgette
courgette
125g cherry tomatoes
cherry tomatoes
400g waxy potatoes
potato
1 Romano pepper
red romano pepper
220g skin-on salmon fillets
Salmon (salmo salar) (fish) (100%)
Allergens
Allergens highlighted by † (fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Chop the courgette[s] into small bite-sized pieces
Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Chop the cherry tomatoes in half
2
Slice the black olives in half
Cut the lemon[s] into quarters
3
Cut 4 [8] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper
Add the chopped courgette, Romano pepper, cherry tomatoes and black olives to the middle of 2 pieces (doubling it up prevents any leakages!) and add the parcels to a baking tray
Season with a generous drizzle of olive oil and a generous pinch of salt and pepper
4
Lay the salmon,skin-side down,over the vegetables and season with a pinch of salt
Add a lemon wedge to each parcel and sprinkle the capers over evenly
5
Scrunch the edges of the baking paper together around the fish to form a sealed parcel
Put the tray in the oven for 25-30 min or until the fish is cooked - this is your Mediterranean salmon en papillote
Tip: Your fish is cooked when it turns opaque and flakes easily
6
Meanwhile, chop the waxy potatoes into bite-sized pieces
Add the potatoes to a pot of boiling water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender
7
Once the potatoes are cooked, drain and return them to the pot
Add the juice of the remaininglemon, 1 tbsp [2 tbsp]olive oil and a generous pinch of salt and pepper and give everything a good mix up - these are your dressed potatoes
8
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