Salmon and Mediterranean vegetables cooked en papillote (‘in paper’) is a French technique that seals in all the flavour. You'll flavour the dish with lemon and capers, and serve with dressed potatoes. Bon appétit!
Prep Time
30 min
Cuisine
Spanish
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2 x 110g skin-on salmon fillets<span class="strong">†</span>
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
*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, water, vinegar, salt.
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
1 courgette
courgette
125g cherry tomatoes
cherry tomatoes
400g waxy potatoes
potato
1 Romano pepper
red romano pepper
2 x 110g 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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