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.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print


Salmon parcels with kipfler potatoes
  • 300 gram kipfler potatoes (fingerlings), sliced thinly
  • 1 small_piece red onion, cut into wedges
  • 2 teaspoon 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 teaspoon baby capers, rinsed, drained
  • 1 teaspoon fennel seeds
  • 100 gram 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.


You could try this recipe with firm white fish fillets or even chicken breast. The cooking time will vary depending on the thickness of the cut.