Please wait, the site is loading...

Zesty salmon parcels with dill sauce


Serves: 4
timePrep time: 35 mins
timeTotal time:
Zesty salmon parcels with dill sauce
Recipe photograph by Martin Poole

Zesty salmon parcels with dill sauce

A great prep-ahead dish for entertaining, packed with new season’s ingredients

Serves: 4
timePrep time: 35 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
653Kcal
Fat
39gr
Saturates
14gr
Carbs
28gr
Sugars
7gr
Fibre
7gr
Protein
43gr
Salt
0.8gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 200g purple sprouting broccoli, or Tenderstem
  • 250g asparagus
  • 600g new potatoes or Jersey Royals, scrubbed
  • 40g butter, melted
  • 40g Parmesan, finely grated
  • 4 spring onions, roughly chopped
  • 1 x 600g salmon joint, or 4 fillets, skinned
  • 2 lemons
For the sauce
  • 150g Greek-style yogurt
  • 2 tbsp chopped dill, plus sprigs to garnish
  • 1 tbsp wholegrain mustard

Step by step

Get ahead
Prepare to the end of step 6 a few hours ahead and chill until ready to cook.
  1. Bring a large pan of salted water to the boil. Trim the base of the broccoli stalks and asparagus; halve any thick broccoli stalks lengthways. Add the green veg to the pan, return to the boil then cook for 1-2 minutes. Use tongs or a draining spoon to remove the blanched veg to a bowl of iced water (keep the pan of water on the hob). Once cooled, drain well and pat dry on kitchen paper.
  2. Bring a large pan of salted water to the boil. Trim the base of the broccoli stalks and asparagus; halve any thick broccoli stalks lengthways. Add the green veg to the pan, return to the boil then cook for 1-2 minutes. Use tongs or a draining spoon to remove the blanched veg to a bowl of iced water (keep the pan of water on the hob). Once cooled, drain well and pat dry on kitchen paper. Slice the potatoes thinly (about 3mm), add to the pan and cook for 8-10 minutes until tender. Drain and return to the pan with most of the butter and some seasoning, tossing gently to coat.
  3. Cut 4 large squares of baking paper and lay them out on your worktop. Brush the centre of each square with the remaining melted butter. Layer up a quarter of the new potatoes on each square, sprinkling with the Parmesan and spring onions as you go.
  4. Use a zesting tool to pare a few curly trips from one of the lemons and save this for garnish. Finely grate the rest of the zest from this lemon (reserving for the sauce) and squeeze the juice into a small bowl. Mix in 2 tablespoons of water then spoon over the potatoes. Cut 4 thin slices from the second lemon; chop the remainder into wedges to serve.
  5. Cut the salmon joint into 4 fillets, place on top of the potatoes and season. Nestle the green veg around the salmon and lay one lemon slice on top of each fillet.
  6. Bring the sides of the paper together, folding and crimping the edges to seal. Make sure that there’s still room for air to circulate during cooking. Place the parcels on 2 baking trays (if making ahead, chill now, see tip, right).
  7. When ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Bake the parcels for 15 minutes (or 20 minutes if cooking from chilled). Meanwhile, for the sauce, stir the grated lemon zest, dill and mustard into the yogurt then season to taste.
  8. Open the parcels carefully, as steam will be released. Scatter with the curls of lemon zest and a few small dill sprigs then serve with the dill yogurt.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years