• Partnered with
  • Serves 2
  • 10 mins prep
  • 40 mins cook

Salmon parcels with kipfler potatoes

salmon parcels with kipfler potatoes

Deliciously healthy, we've baked our salmon fillets in a parcel to lock all the flavours, juices and steam away to give a moist and tasty end result. Served with tasty kipfler potatoes, it's a winning dinner dish.


Salmon parcels with kipfler potatoes

  • 300 g kipfler potatoes (fingerlings), sliced thinly
  • 1 small piece red onion, cut into wedges
  • 2 tsp olive oil
  • 1/2 lemon (70g), sliced thinly
  • 1 small piece tomato (90g), sliced thinly
  • 2 x 150g salmon fillets, skin and bones removed
  • 2 tsp baby capers, rinsed, drained
  • 1 tsp fennel seeds
  • 100 g baby spinach leaves
  • 1/4 cup firmly packed fresh parsley leaves


Salmon parcels with kipfler potatoes

  1. Preheat oven to 200°C.
  2. Combine potatoes and onion in a medium baking dish; drizzle with half the oil. Roast for 30 minutes or until browned lightly and tender.
  3. Meanwhile, arrange lemon and tomato on two 30cm-square pieces of baking paper; top with salmon, capers and seeds, drizzle with remaining oil. Fold paper into a parcel to enclose salmon; place on a baking tray. Bake for 8 minutes or until salmon is cooked as you like.
  4. Toss spinach through potato mixture. Serve fish with potatoes and spinach and top with parsley.
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