Citrus Salmon Parcels

Fishboxer from World Cancer Research Fund

Ingredients

2 x fillets skinless salmon (about 120g each)

1 clove garlic, finely diced

½ lemon, juice and zest

Handful fresh parsley, chopped

Freshly ground black pepper, to taste

1 medium courgette, trimmed and grated

1 small red onion, very thinly sliced

120g dried quinoa, cooked as instructed

160g broccoli, steamed for 5-6 minutes before serving

 


Method

Preheat the oven to 230°C / Fan 210°C.

Cut 2 pieces of foil, each about 30cm by 15cm.  Place a fillet of salmon in the centre of each piece of foil.

Add the garlic, lemon juice and zest, parsley and black pepper into a bowl; and mix.  Then add the courgette and onion; and stir.

Spoon half of the courgette mixture over each of the salmon fillets.

Wrap up the foil parcels, lifting up the long sides and crimping the edges to seal.  Place the parcels on a baking tray and cook in the preheated oven for 15 minutes.

Carefully open the parcels and slide the fish onto the plate, along with the vegetables and juices.       

Serve with quinoa, seasoned with black pepper and broccoli.

*This recipe is from our friends over at the World Cancer Research Fund.