Parchment-Baked Salmon with Baby Peas recipe

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4
 

Ingredients for Parchment-Baked Salmon with Baby Peas

2 cups frozen baby peas, thawed
2 spring onions, thinly sliced
¹⁄₄ cup chopped fresh mint
1¹⁄₂ tablespoons lemon juice
2 teaspoons olive oil
Salt
4 salmon fillets, skinned (200g each)

Preparation method for Parchment-Baked Salmon with Baby Peas

1. Preheat the oven to 220°C. Combine the peas, spring onions, mint, lemon juice, oil and a pinch of salt in a medium bowl. Toss well and put aside.

2. Spray four 35 cm lengths of parchment paper or foil with cooking spray. Place the salmon fillets, rounded-side-up, on one half of each piece of parchment paper. Top each salmon fillet with the pea and spring onion mixture. Fold the other half of the parchment paper over the salmon and fold the edges over once or twice to seal the packets.

3. Place the packets on a baking tray and bake for 10 minutes or until the packets are puffed and the salmon is rare to medium.

Nutrients per serving: Kilojoules 1539; Fibre 5g; Protein 45g; Carbohydrate 7g; Saturated Fat 4g; Total Fat 18g; Cholesterol 109mg