Barbecued salmon and veg parcels
- 2 bunches asparagus, trimmed, halved if thick
- 2 small fennel bulbs, trimmed, very thinly sliced, fronds reserved, to garnish
- 250g courgette noodles (see tips)
- 4 x 120g skinless salmon fillets
- ¹/³ cup lemon juice
- black pepper
- spray oil
- 4 slices wholegrain sourdough bread
- 6 cups baby rocketarugulaX
- 30g shaved parmesan
- ¼ cup toasted pine nuts
- 2 spring onions, thinly sliced
- lemon slices, to serve
1 Place a 50cm sheet of baking paper on top of a 50cm length of foil, and repeat process four times to make salmon parcels.
2 Preheat a barbecue with a lid to medium-high. Place asparagus, fennel, courgette noodles and salmon evenly on the centre of each sheet of baking paper. Drizzle each with 1 tablespoon lemon juice. Season with pepper. Fold edges of foil and baking paper to seal and form a parcel, tucking excess foil and paper underneath.
3 Onto barbecue hotplate, place parcels and close lid, barbecuing for 10–12 minutes (depending on thickness) until the salmon is cooked through. Transfer parcels to a board and stand for 2 minutes. Meanwhile, spray bread with oil and barbecue for a few minutes on each side until golden.
4 In a bowl, place rocket, parmesan and pine nuts and toss.
5 Garnish salmon with fennel fronds and spring onions. Serve with rocket salad, barbecued bread and lemon slices.
Make it gluten free: Serve with gluten-free bread.
Make it vegan: Replace salmon with slices of tofu. Use Angelfood parmesan alternative. Check sourdough bread is vegan.
Make your own courgette noodles using a spiraliser.
Nutrition Info (per serve)
Total fat 37g
–Saturated fat 7g
Dietary fibre 1g
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