1. Preheat the oven to 405 degrees F or 200 degrees C or gas mark 6. Make five large squares of foil. Divide the veggies into five equal portions and place in the center of each foil square, starting with the slice of tomato, asparagus, french beans and ending with a sprinkle of red onion. Top each bed of vegetables with a salmon fillet and 30 grams of shrimp.
2. Heat the butter and oil in a sauce pot over low-medium flame. Add the garlic, chilis and the portion of fresh thyme that has been finely minced. Stir for 2 minutes, until fragrant. Remove from the heat and season with sea salt and black pepper, to taste.
3. Lay a few sprigs of the reserved thyme on top of each salmon fillet and drizzle a tablespoon of the butter mixture over each. Next, lay 3 slices of lemon on top and scrunch up the foil, leaving a a small vent in the center. Pour a bit of heavy cream into the vent of each foil square and place the parcels on a baking tray.
4. Bake for 22-38 minutes until cooked through. Serve with mashed potatoes or your favourite rice dish.
Note: vegetables such as baby sweetcorn, courgettes, red pepper and baby carrots work just as well, so mix and match as you see fit!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (438g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 382 (70%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 119.6mg||37 %|
|Sodium 92mg||3 %|
|Potassium 932.5mg||25 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 14.6g|
|Protein 28.5g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 547
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