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Recipe

Easy Salmon & Asparagus Parcels

 

Serves 4

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Ingredients

200g Thin asparagus spears, woody ends removed
4 x 175g Salmon fillets,
4tbsp Extra-virgin olive oil
1tbsp Cornish Sea Salt Fresh & Zesty

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Baking the salmon and asparagus in paper is so easy and means that the fish isn’t overcooked. Just a sprinkle of our Fresh & Zesty is all you need to flavour the salmon. A healthy midweek meal!

Instructions

  • Preheat oven to 200°C (180°C fan). Cut out 4 large squares of parchment paper or foil (roughly about 30cm) and lay out on the work surface.
  • Divide asparagus into four bundles and arrange each bundle in the middle of the parchment squares. Place a salmon fillet on each bundle of asparagus. Drizzle each with 1tbsp oil and a sprinkling of our Fresh & Zesty Sea Salt. 
  • Fold parchment paper over the salmon and make overlapping folds around the edges to seal, tucking the final corner underneath the parcel to secure the seal. Repeat with the remaining parcels. Place the parcels on a baking sheet.
  • Bake for about 12-15 minutes (depending on the size of your fillets-carefully press the salmon through the parcel, it should flake). If using foil, they will take an extra 10 minutes to cook. Serve the parcels with buttered new potatoes.

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