SALMON AND VEGETABLES EN PAPILLOTE

Salmon and Vegetables En Papillote image

Provided by English_Rose

Categories Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 red chili pepper, deseeded and finely chopped
1 large shallot, thinly sliced
1 carrot, peeled and cut into thin matchsticks
8 sugar snap peas, halved lengthways
8 stalks sprouting purple broccoli
8 green olives
1 tablespoon chopped flat leaf parsley
2 salmon fillets
12 new potatoes
6 fennel seeds, crushed
dill, finely chopped, to serve

Steps:

For the salmon en papillote:
Preheat the oven to 375°F
Cut 2 pieces of greaseproof paper, measuring about 9in square. Drizzle with olive oil.
Sprinkle over the garlic, chili and shallot and arrange the vegetables and salmon fillets on top. Season with salt and pepper. Wrap up the paper to form parcels, folding the edges to seal. Place on a baking sheet and bake for 10-15 minutes. Meanwhile cook the potatoes.
For the crushed new potatoes:
Boil the potatoes until they are just cooked (but not soft). Mash roughly with the back of a fork and place on a lightly oiled baking tray. Sprinkle with the crushed fennel seeds.
Turn up the oven to its highest setting and roast the potatoes until crisp and golden. Sprinkle with dill and serve with the parcels of salmon.

Nutrition Facts : Calories 1378.8, Fat 31.2, SaturatedFat 5, Cholesterol 146.3, Sodium 499.1, Carbohydrate 189.4, Fiber 26.5, Sugar 10.7, Protein 88