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Prep Time
30 min
Cuisine
Spanish
Salmon and Mediterranean vegetables cooked en papillote (‘in paper’) is a French technique that seals in all the flavour. Serve with dressed potatoes, and enjoy. Bon appétit!
Prep Time
30 min
Cuisine
Spanish
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 327 kJ 78 kcal |
1883 kJ 449 kcal |
Fat of which saturates |
3.6 g 0.7 g |
20.5 g 4.1 g |
Carbohydrate of which sugars |
7.5 g 1.6 g |
42.9 g 9.3 g |
Fibre | 1.5 g | 8.9 g |
Protein | 5 g | 28.7 g |
Salt | 0.12 g | 0.69 g |
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.
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
Slice the black olives in half
Cut the lemon[s] into quarters
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
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
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
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
Once the potatoes are cooked, drain and return them to the pot
Add the juice of the remaining lemon, 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
Serve the Mediterranean salmon en papillote with the dressed potatoes to the side
Enjoy!