Salmon and broad bean parcels.
Cook time: 15 mins | Prep time: 10 mins | Serves: 2
Ingredients.
2 x 125g salmon pieces, boneless, no skin
60g broad beans, frozen
1/4 cup coriander, roughly chopped
1 tablespoon plant-based butter, any preferred butter
1 lemon, half sliced
1 tablespoon extra virgin olive oil
salt and pepper
Method.
1. Preheat oven to 180ºC fan. Get 2 x 30cm square parchment paper pieces and a baking tray.
2. Place two slices of lemon in the centre of each parchment paper square. Sit the salmon piece on top of the lemon. Scatter half the broad beans and half the coriander on and around the salmon.
3. Add salt, pepper and olive oil. Bring the two sides of the paper up above the salmon. Fold both sides down to the salmon to seal. Twist the end pieces and secure them with twine. Can twist paper and not use twine if preferred. Repeat with the other piece of salmon.
4. Place parcels on the tray and bake for 15 minutes. Serve with a squeeze of lemon, salt and pepper to taste and an extra drizzle of olive oil.
NOTES: If your not a fan of coriander, you can substitute for parsley.
