Mediterranean salmon parcels
The Mediterranean flavours of this dish are fresh, healthy and there is very little fat. The parcel element of the fish is a great way to cook both fish and meat to create a flavoursome meal.
(Serves 4)
Ingredients
For the parcels:
4 small skinless salmon fillets 1 lemon, sliced thinly100g cherry tomatoes, diced2 cloves garlic, crushed100g olives, halvedSmall handful fresh basil, torn3 tbsp olive oil
For the veg:
1 large sweet potato, peeled and cut into inch chunks1 red pepper, deseeded and cut into 41 green pepper, deseeded and cut into 42 red onions, peeled and quartered200g cherry tomatoes on the vine1 bulb garlic, halved
For the dressing:
2 tbsp olive oil1 tbsp sherry vinegar1 tsp honey
Method:
Boil the sweet potatoes in a large pan of salted water for 5 minutes, drain then place into a large bowl with onions and peppers. Drizzle with the oil and season then coat well - scatter onto the baking tray along with tomatoes and garlic then roast in a preheated oven set at 200C/gas mark 6 for around 35-40 minutes.
Meanwhile combine the tomatoes, garlic, olives and basil in a bowl then season with salt and pepper. Lay a baking sheet onto your work surface then lay on a sheet of baking parchment and place 4 slices of lemon on top slightly to one side, then top with the salmon fillet.
Spoon over some of the tomatoes, drizzle with some oil then fold over. Crimp the edges over pressing tightly to form a seal and just before you finish the crimp pour in a small splash of water then twist to seal. Place into a preheated oven set at 200C/gas mark 6 for 10-12 minutes.
Whisk together the olive oil, sherry vinegar and honey for a dressing in a small bowl then toss through the roasted vegetables. Serve up alongside the salmon parcels.