🍽️ Serves: 2
🔪 Prep Time: 15 mins
🔥 Cook Time: 12–15 mins
⚖️ Net Carbs: Approx. 9g per serving
💪 Protein: Approx. 36g per serving
✅ No Added Sugar and No Seed Oils
Tender salmon baked en papillote with leek, fennel, courgette and fresh herbs, finished with Spanish extra virgin olive oil and served with a rich saffron, confit garlic and chive mayo. A simple, flavour-packed meal that's perfect for preparing ahead.
Ingredients
For the Salmon en Papillote
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1 leek, thinly sliced
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1 fennel bulb, thinly sliced
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1 courgette, cut into discs
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Small handful fresh dill
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Small handful flat-leaf parsley
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Good glug Spanish extra virgin olive oil
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Sea salt
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Cracked black pepper
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2 x 150g salmon fillets
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½ lemon, thinly sliced
For the Saffron Garlic Mayo
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1 pinch saffron
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A little hot water
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1 confit garlic clove
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A little garlic confit oil
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4 tbsp fu:di Posh Mayo
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Small handful chives, finely chopped
Step 1 – Prepare the Vegetables
Preheat the oven to 200°C fan.
Add the sliced leek, fennel and courgette to a bowl.
Add the dill and parsley, season with sea salt and cracked black pepper and add a good glug of Spanish extra virgin olive oil.
Toss everything together.
Step 2 – Build the Parcels
Lay out two large sheets of baking parchment.
Divide the vegetables evenly between the two sheets and place one salmon fillet on top of each portion.
Season the salmon and arrange a few slices of lemon over each fillet.
Step 3 – Seal the Parcels
Bring the edges of the parchment together and fold tightly to create sealed parcels, keeping the salmon and vegetables enclosed inside.
Transfer the parcels to a baking tray.
Step 4 – Bake
Bake for approximately 12–15 minutes, depending on the thickness of the salmon.
The sealed parchment traps the steam from the vegetables, lemon and salmon, gently cooking everything together.
Step 5 – Make the Saffron Garlic Mayo
Place the saffron in a small bowl with a little hot water and leave to steep.
Mash the confit garlic clove until smooth.
Mix the saffron and its soaking liquid with the confit garlic, a little garlic oil and the fu:di Posh Mayo.
Stir through the chopped chives.
Step 6 – Assemble
Carefully open the parchment parcels.
Divide the vegetables between 2 meal-prep containers and place one salmon fillet over each portion.
Allow to cool before covering and refrigerating.
Keep the saffron garlic mayo in a separate small container until ready to serve.
To Serve
Reheat the salmon and vegetables until piping hot, then serve with the saffron garlic mayo.
Perfect for preparing ahead and ready to enjoy later.
Chef's Tip
Slice the fennel and leek finely so they soften in the same time it takes the salmon to cook. Keep the parchment tightly sealed while baking to trap all that fragrant steam and keep the salmon beautifully moist.
