New Zealand Salmon baked parcels


Serves: 4


  • Preheat oven to 160°C (320°F)
  • Take 2 of the lemons & slice into 12 round slices 
  • Lay one sheet of baking paper & brush with some of the olive oil, and then in the center, lay 4 slices of lemon. Mix the sliced fennel & onion, lay ¼ of the fennel onion mix on top of the lemons then place the salmon on top of that.
  • Scatter on or around the salmon 4 cherry tomato ½'s & 2 basil leaves ripped & scattered over the salmon. Season the salmon. 
  • Fold paper over to enclose filling. Fold or crimp the edges to seal by starting from one end of the folded envelop to the other. Place on a large baking tray.
  • Repeat the envelope process for the remaining salmon fillets & place on the tray.
  • Bake for 7-8 minutes or until salmon is just cooked through.
  • While waiting for the salmon to cook, juice & finely zest the remaining lemon & mix with the remaining olive oil & season. This can be used to dress the salmon directly after the envelope has been opened. 

To Serve

  • The best way to serve this dish is to allow those eating the salmon to rip open the envelope at the table to enjoy the aromas as the steam escapes.
  • Optional - serve with new season potatoes and salad leaves.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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New Zealand Salmon baked parcels http:// Zealand Salmon baked parcels Serves: 4600gms (21oz) Salmon fillets, skin on (4 x 150gm or 5.3oz portions)160gms (5.6oz) Fresh fennel bulb - sliced julienne3 medium Lemons ½ Red Onion - sliced julienne8 Cherry Tomatoes - cut in ½150mls Extra Virgin Olive Oil8 Basil - large leaves Salt & Freshly Ground White Peppercorns to taste4 Baking Paper Sheets - approx A4 size